Ingredients
-
Main
Indulge in Hickory Roasted Red Snapper, a delicately smoked dish that pairs perfectly with a light salad, steamed vegetables, or grilled asparagus for a wholesome and flavorful meal. Whether it’s a special occasion or a weekend family dinner, this snapper brings a subtle smokiness and fresh taste to your table, making it an unforgettable choice.
Instructions
-
01
Rinse the red snapper under cold water and pat dry with paper towels. Make several diagonal slashes on both sides of each fish to help the smoke and flavors penetrate.
-
-
02
Rub the outside of each fish with olive oil. Season both the inside and outside of the fish generously with salt and black pepper.
-
03
Stuff the cavity of the fish with lemon slices, thyme, and rosemary sprigs. Drizzle lemon juice over the fish.
-
-
04
Fill the Masterbuilt Digital Charcoal Gravity Series Smoker with hickory wood chips and preheat to 250°F (121°C). Wait until the smoker reaches a steady temperature.
-
05
Place the prepared red snappers directly on the smoker rack or use a fish grilling basket for easier handling.
-
-
06
Close the smoker and let the fish cook for about 1 to 1.5 hours, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
-
07
Carefully remove the red snapper from the smoker. Transfer to a serving platter and garnish with additional fresh lemon slices and herbs if desired.
-
-
08
Keeping the temperature low and steady is key to smoking fish, as it ensures the fish remains moist and absorbs the smoky flavors without overcooking.
-
09
Pre-soaking the hickory wood chips in water for about 30 minutes before smoking can help them produce more smoke and enhance the flavor.
-
10
Be gentle when handling the fish, especially after smoking, as the flesh will be very tender and can break apart easily.
