When warm weather arrives, the smell of barbecue can be found all over the U.S. Fish is known for being a low-fat protein compared to other types of meat, so it is a popular choice when grilling season comes around. The Big Green Egg is a type of grill and smoker that can be used at high temperatures to sear or at low temperatures to smoke foods. This means that when you use your Big Green Egg to cook fish, you have many options regarding ways to prepare it.
Add lump charcoal to the Green Egg and light with lighter fluid and matches. Close the cover of the grill and allow to heat up for approximately 10 to 15 minutes. The charcoal should not be on fire but instead should be glowing red and white when it is ready.
Season fish according to your taste. Common and delicious seasonings for fish include lemon, olive oil, butter, garlic, blackening seasoning or Italian seasoning. Prepare your own seasoning mixture or purchase a pre-made variety at your local grocery store.
Place fish directly on the grill to cook. This method works best for thicker fish steaks or whole fish. If using thinner fish filets, place in a foil packet or on top of a pre-soaked cedar plank. Close the grill to cook. Cooking time will vary depending on the heat of the grill and the thickness of the fish steaks. Flip fish once during the cooking process using a spatula. Remove from grill when finished.
Mix pre-soaked wood chips with your charcoal before placing into the Green Egg and lighting with matches. Fill the mixture up to the top of the fire box. Allow to heat up for 10 to 15 minutes, or until the temperature has stabilized at 150 degrees Fahrenheit.
Season fish according to your taste, but remember that less is more when smoking food because the smoke will impart a lot of flavor. Smoke denser types of fish such as salmon, trout and tuna for best results.
Place the drip pan under the area where you will be placing the fish. Add apple cider vinegar or beer to the drip pan to boost the flavors even more.
Smoke fish for approximately one hour. Since fish is a delicate meat, it does not need the extended cooking time that other types of meat need.