Smoked Red Snapper
Incredible fresh whole red snapper prepared in garlic and thyme, and hot smoked on cedar planks for delicately sweet-but-smoky barbecue fish.
Servings: 2
Equipment
Ingredients
- 2 whole red snapper (descaled, gutted and cleaned)
- ½ tbsp olive oil
- 2 cloves garlic crushed
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 1 lemon thinly sliced
- 1 lime thinly sliced
- 1 bunch fresh thyme
Instructions
- Fire up smoker to 250-275°F (120-135°C)
- While your smoker warms up, drizzle olive oil on both sides of the fish and inside the cavity. Apply the salt, black pepper, and crushed garlic to the fish surface and inside the cavity.
- Layer the lemon and lime slices in the cavity, and add some thyme sprigs.
- Arrange the fish on a cedar plank (you may need more than one) and place plank on smoker grates.
- Close the smoker door/lid and smoke until the fish internal temperature reaches 145°F (62°C). Approximately 60-90 minutes.
- Once the red snapper has reached the required internal temperature, remove it from the smoker and serve immediately.