Simple hot smoking question

[CAL]

I'd like to try my hand at hot smoking and have been doing a little research on here. So far, I've one simple question.

I'm going to use my gas BBQ as the heat source and thought about placing a baking tray on the grill to hold the wooden chips. Should I put my fish (thought I would start with makerel) on the same level as the tray of chips or does the fish have to go above the chips?

Looking at my BBQ its not really practical to get the chips between the burner and main grill.

Thanks,

CAL.

 

[Bucephalas]

Fish and chips? MMMMMmmmmmmmmmm

This any good?

 

[Adze]

Either should work - try both and see which you like the flavour of most. Your BBQ does have a lid I'm guessing?

 

[daveO]

As long as the bbq is sealed enough to keep the smoke in it won't matter where the fish goes. The best plan is to put the fish where it will cook best and the chips where they will get enough heat to smoulder so it usually works best with the fish above chips/shavings.

and of course make sure the juice from the fish doesn't end up soaking the chips. Try crumbling up some dry bay leaves into the wood chips if you're doing mackeral.

Have a play around to find out what produces the best smoke. Sometimes it works well to make an open parcel from tin foil and put the chips in that. It doesn't need to take up an entire grill then.

 

[CAL]

Yes the BBQ does have a lid so it should keep the smoke in well enough. I like the idea of using an open tin foil parcel. Looks like I'll be having a go at this.

Thanks,

CAL.