Smoking bream on a propane grill is a great way to infuse it with smoky flavor while keeping it moist and tender. Here's a step-by-step guide on how to smoke brim on a propane grill by Papa Ken at Maine Grilling Products.
Ingredients and Equipment:
- Bream fillets or whole brim, cleaned and scaled
- Propane grill with a lid
- Propane tank
- Smoking wood chips (hickory, apple, cherry, or your preferred flavor)
- Aluminum foil
- Drip pan
- Cooking oil
- Seasonings of your choice (salt, pepper, herbs, etc.)
Instructions:
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Prep the Grill:
- Fill your propane tank if it's not already filled.
- Place the drip pan in the center of the grill, under the grates, to catch any drippings and prevent flare-ups.
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Soak Wood Chips:
- Submerge the wood chips in water for at least 30 minutes or purchase presoaked wood chips like Spiced Rum Hickory to ensure they produce smoke and not flames on the grill.
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Set Up the Grill for Indirect Heat:
- Turn on one side of the propane grill to medium-low heat. This will be the side where you'll place your wood chips and the bream for indirect cooking.
- Leave the other side of the grill off (no burners).
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Add Wood Chips:
- Drain the soaked wood chips and place them in a smoker box
- Position the wood chip container directly over the lit burner or lava rocks on the lit side of the grill.
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Preheat the Grill:
- Close the grill lid and preheat it to a temperature of around 225-250°F (107-121°C). This is the ideal smoking temperature.
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Season the Brim:
- While the grill is preheating, season the bream fillets or whole brim with your preferred seasoning, such as salt, pepper, herbs, or a dry rub.
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Oil the Grates:
- Brush the grill grates with a little cooking oil to prevent the fish from sticking.
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Place the Bream on the Grill:
- Place the seasoned bream fillets or whole brim on the unlit side of the grill, away from the direct heat.
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Smoke the Bream:
- Close the grill lid, ensuring that the vent or chimney is open to allow the smoke to circulate.
- Smoke the bream for approximately 30 minutes to 1 hour, depending on the thickness of the fillets or whole fish. Fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
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Monitor Temperature and Smoke:
- Keep an eye on the temperature inside the grill, and adjust the burner as needed to maintain the desired smoking temperature.
- Check the wood chips periodically and add more if necessary to maintain a steady supply of smoke.
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Serve:
- Once the bream is smoked to perfection, carefully remove it from the grill and serve it hot.
Remember that the cooking time can vary based on the size and thickness of your bream, so it's essential to use a meat thermometer to ensure it reaches the proper internal temperature for safe consumption. Enjoy your smoked bream! Papa Ken