Tiffany Haney
Smoking fish on a Pit Boss pellet grill is a revered delicacy with roots in the native communities of the Pacific Northwest region of North America. The smoking process was initially used to prevent salmon from perishing, allowing it to be stored for extended periods. Today, the Pit Boss pellet grill is a popular choice for smoking salmon due to its use of 100% wood pellets, which impart a rich, smoky flavor to the fish. When smoking pan fish on a Pit Boss, it is important to clean and season the fish thoroughly before placing it on the grill. Additionally, the use of a brine solution and specific wood pellet flavors, such as mesquite, can enhance the flavor of the smoked fish.
Smoking pan fish on a Pit Boss:
| Characteristics | Values |
|---|---|
| Fish | Salmon, Trout, Bluefish |
| Brine | Salt, Brown Sugar, Pepper, Soy Sauce, Maple Syrup, Water |
| Brining Time | 2 hours to overnight |
| Seasoning | Salt, Pepper, Garlic Powder, Paprika, Dill, Olive Oil, Lemon Juice, Thyme, Parmesan Cheese |
| Smoking Wood | Hickory, Applewood, Mesquite |
| Smoking Temperature | 180°F to 350°F |
| Cooking Temperature | 200°F to 300°F |
| Internal Temperature | 110°F to 150°F |
| Cooking Time | 1 hour to 2.5 hours |
| Equipment | Pit Boss Pellet Grill, Aluminum Drip Pans, Meat Thermometer |
| Cleaning | Scrape Sides, Change Foil, Rinse with Water |
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What You'll Learn
Brining salmon
Next, place the salmon fillets into a large baking dish, ensuring they are fully submerged in the brine solution. Cover the dish with a lid or plastic wrap and refrigerate for at least 4-6 hours or even overnight for the best results. This process helps the salmon absorb the flavours and retain moisture during cooking.
After brining, remove the fillets from the tray and rinse them thoroughly under cold running water. Pat them dry with paper towels, and place them on a wire rack to air dry for about 1-2 hours in the refrigerator. This step is crucial to forming a pellicle on the outside of the salmon, which enhances the smoking process.
Once the salmon is prepared, you can proceed to smoke it on your Pit Boss grill. Start by seasoning the salmon fillets with olive oil, sea salt, ground pepper, minced garlic, thyme, and dill. You can also add shredded Parmesan cheese and a drizzle of lemon juice for extra flavour.
Finally, start up your Pit Boss smoker and place the salmon on the grill. Smoke the salmon for about 1 hour at a low temperature or on the smoke setting. Then, increase the temperature to about 300 degrees Fahrenheit for an additional 30 minutes to finish cooking. Use a meat thermometer to ensure the internal temperature of the salmon reaches 145 degrees Fahrenheit for food safety.
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Seasoning salmon
There are many ways to season salmon, depending on your taste preferences and the type of salmon you are using.
Firstly, you can brine the salmon. This is a process of submerging the salmon in a brine solution, which can be as simple as a mixture of salt and water, or a more complex mixture including sugar, soy sauce, rice vinegar, and honey. Brining the salmon for an extended period, such as overnight, is critical to seasoning the fish deeply and giving it a firmer texture. After brining, the salmon must be rinsed and dried to create a pellicle, a dry surface that the smoke can adhere to.
Once the salmon is ready for smoking, you can add further seasoning. A simple seasoning could include olive oil, sea salt, ground pepper, minced garlic, thyme, dill, and Parmesan cheese. Alternatively, you could use a Cajun Blackening Rub, combining paprika, dark brown sugar, dried oregano, dried thyme, cayenne pepper, salt, and black pepper.
If you are looking for a boldly sweet and spicy flavour, you could try a seasoning with brown sugar, black pepper, sea salt, dried basil, garlic powder, smoked paprika, and lime. This seasoning is best cooked over indirect heat to avoid burning the sugar.
Finally, you could finish the salmon on a grill with cedar planks, which will impart a unique flavour.
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Smoking salmon
Preparation
Firstly, you will need to prepare your salmon fillets. If your salmon is not already sliced, cut it into 2-inch portions. If you are cooking the salmon directly on the grill grates, brush the skin with oil. If you are using cedar planks, soak the planks in warm water for an hour or more.
Brining
Next, you will need to brine the salmon. Place the fillets, skin side up, in a large baking dish. Cover the salmon with a brine solution, then place in the refrigerator for at least 4-6 hours or overnight. After brining, rinse the fillets under cold running water, pat them dry, and place them on a wire rack to air dry for 1-2 hours in the refrigerator.
Seasoning
There are many different seasoning options for smoked salmon. You can use a dry spice rub, such as paprika, garlic powder, sea salt, black pepper, and brown sugar. Mix the spices in a small bowl, then sprinkle the mixture evenly over the salmon. Alternatively, you can drizzle the salmon with olive oil and coat it with a basting brush. Season with sea salt, ground pepper, and minced garlic to taste. Finish with fresh thyme and dill, then sprinkle with shredded Parmesan cheese and a drizzle of lemon juice.
Smoking
Once your salmon is prepared, seasoned, and dried, it's time to start the smoking process. Place a small aluminium pan filled with ice water on the left of the top shelf. If using a smoke box, light it and place it on the left of the bottom grates, near the temperature probe. Set your Pit Boss to the "'Smoke' setting" and allow it to go through the startup cycle. Place the salmon fillets on the top rack, skin side down, and smoke for about 1 hour at 225-300°F. If using cedar planks, place the planks on the grate and wait until they start to smoke and crackle before adding the salmon.
Finishing
After smoking, the salmon can be finished on the grill. Turn up the temperature to 300°F and cook for about 30 minutes, or until the internal temperature of the salmon reaches 140-145°F. Remove the salmon from the grill, let it rest for 10 minutes, then serve. The salmon should be pink, but not translucent.
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Cleaning the smoker
Cleaning your Pit Boss smoker is necessary to get the best-flavoured food. Here is a step-by-step guide to cleaning your smoker:
First, shut down the grill and let it cool down before starting to clean. Remove any pellets from the hopper and burn off any leftover pellets in the auger by turning the grill to 400°F for about 15 minutes. This is important because wet pellets can cause an auger jam.
Next, scrub the grates with a grill brush to remove any excess particles or grease. Then, remove the grates from the grill and lay them on a surface that can get wet. Spray the grates with a cleaner/degreaser and let it soak for about a minute. After that, wipe and rinse the grates with water and scrub them with a mild detergent to remove any residual cleaner. Finally, rinse again and let the grates dry.
After removing the grates and any heat deflector plates, use a wet/dry shop vac to remove loose debris or ash. Then, spray the entire exterior surface of the smoker, including the hood and shelves, with a cleaner/degreaser. Allow it to soak for about a minute, and then wipe it down, rinse with water, and dry with a towel.
If you have rust on your grill or grates, you can use the Pit Boss cleaner/degreaser. Spray the affected area thoroughly and let it soak for 20 to 30 minutes. Use a Brillo pad or scrubber to remove the built-up rust. If you are cleaning rust from the grill hood, consider painting the area with high-temperature paint after removing the rust and rinsing off the cleaner.
To maintain your smoker and prevent rust, it is recommended to season your grill after cleaning. First, remove the grates and lightly brush the flame broiler plate with a high-temperature oil, such as canola or avocado oil. Return the grates to the grill, turn it on, and set the temperature to 350°F for 15 to 20 minutes before powering down. This process will protect the grill and prevent food from sticking.
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Finishing on the grill
After the salmon has been brined and smoked, it can be finished on the grill. If you are using a Pit Boss pellet grill, set the temperature to 225°F. For other grills, you can set the temperature to 200°F or 250°F. If you like your salmon a little more well done or crispy, you can set the temperature to 350°F.
Place the salmon fillets on the grill, skin side down. There is no need to flip the salmon during the cooking process. For salmon, it is recommended to finish on the grill with cedar planks, as this adds a nice flavor to the fish.
The salmon should be cooked for about 30 minutes, or until it reaches an internal temperature of 145°F for food-safe cooking temperatures. If you like your salmon a little more well done or crispy, you can cook it until it reaches an internal temperature of 150°F.
Once the salmon is finished cooking, remove it from the grill and take off the entire skin. The skin should come off easily.
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Frequently asked questions
Salmon is the most popular fish to smoke on a Pit Boss, but trout and bluefish can also be used.
Wood pellets are recommended for a rich, smoky flavor. Popular choices include hickory, applewood, and mesquite.
The fish should be cleaned and seasoned before smoking. Rinse the fish under cold water, then pat it dry with paper towels. Season both sides of the fish with salt, pepper, garlic powder, paprika, and dill.
Smoke the fish at a low temperature, around 200-250 degrees Fahrenheit, for 1-2 hours. Finish by increasing the temperature to 300 degrees Fahrenheit for about 30 minutes, or until the internal temperature of the fish reaches 145 degrees Fahrenheit.
