COOK IT.
01
Set your Oakford Pellet Grill for indirect cooking at 275°F. For this cook, we recommend lighter smoking hardwood pellets, such as Alder, fruitwood, or pecan wood.
02
Place the filets directly on the cooking grate, skin-side down. The skin will act as a barrier to the heat and remove easily after the cook. Smoke the fish until it reaches an internal temperature of 135°F/57°C degrees.
03
Optional: Drizzle the filets with warm honey during the last 10 minutes for a sweet twist on this smoked seafood recipe.
04
Using a spatula, remove the fish carefully. Place it on a plate to rest for 10 minutes. Then enjoy!