Modifying the Minion Method for Fish

I’m pleased to report that I have discovered a new and almost foolproof method for smoking fish on the bullet. Couldn’t be easier. The problem with fish is that the temperature climbs too high, too easily. So I decided that a smaller firebox would be useful.

Instead of filling the entire ring with briquettes, I took two of the half-moon shaped briquette holders from my Weber grill. These are the little basket like contraptions that hold the coals when grilling on the Weber. I placed the two baskets within the ring, in the firebox. I placed a layer of briquettes, and a chunk or two of hickory on the bottom of the baskets; then I sprinkled a layer of hickory chips; and then another layer of briquettes, and by then the baskets were not quite full. Then I used the chimney to light about 25-30 briquettes, and when the coals were good and hot (visibly glowing) I covered each basket with hot coals, using around two dozen total. Then put the water pan in place, and immediately loaded the fish.

On the lower rack I had a couple pieces of salmon, one nice bluefish fillet, and a few scallops. The top rack held two trout fillets, and more scallops. Initially, I had very little air-flow, but after 20 minutes, when the temp was only 115, I opened the vents to about half-way. The temp climbed to 150, and stayed there. The chips continued to generate smoke for almost two hours.

I have learned that the lower rack cooks more, even though it’s right above the water. It’s proximity to the firebox apparently means that the food cooks hotter on the lower rack. Anyway, as the top rack was not getting the brown glaze that always develops, for the last 45 minutes or so, I opened the vents even more, to around 2/3, and the temp increased a bit, to around 160.

The fish smoked for around 2 hours, 40 minutes. And was great. With the temp that low, the fish never dried out, but stayed moist and tender. I couldn’t find Corvina for this latest batch, but I have a feeling that Corvina cooking that slowly would be just fabulous. Salmon was as good as it’s ever been in our smoker.

So from now on, when I don’t need temperature above 200, and when I don’t need to run the bullet for more than four hours, I’m using this modified Minion method.