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Smoked Fish: Whole Salmon and Trout on the Smoker

Step-by-step guide to smoking whole fish on offset and pellet smokers, covering brining, temperature targets (225–250°F), wood pairing, and how to tell when fish is done without drying it out.

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FAQ

Before you fire the pit

What recipes should a beginner start with?

Smoked queso, grilled chicken thighs, and reverse-seared ribeye are the fastest confidence-builders because they reward decent fire control without punishing small mistakes.

Do these recipe pages work without Supabase configured?

Yes. The site falls back to the in-repo launch library so the public pages stay populated before the database is connected.