Read more: 9 Grilling Myths You Can Stop Believing There are two different ways to smoke your fish: hot and cold smoking. Though both options are good, each will require some restraint on your part.

The food is smoked between 82 and 93 degrees Centigrade (180 - 200F) for fish, and up to 115 degrees Centigrade (240F) for poultry and meat. Serious smokers often cold-smoke meat and fish for a ...