Cod is perfect for smoking because it’s firm enough to hold up to the heat but still flakes apart when you dig in. I’ve spent years behind my Traeger smoking everything from ribs to seafood, and cod is one of those underrated options that always turns out good when you keep things simple. A little smoke, the right seasoning, and you’re looking at a solid dinner without doing the most.
Course dinner, lunch
Cuisine American
Keyword cod smoked, how to smoke cod, smoked cod, smoked fish, Traeger smoked cod
Rub both sides of the fish with olive oil and sprinkle the spices onto both sides of the fish. Rub the spices in to ensure the flavor penetrates. (I like to use foil for the fish, see notes).
Place the fish on the smoker.
Smoke the fish until it reaches an internal temperature of 145 degrees. This usually takes 60-90 minutes.
Notes
Season the fish with whatever spices you prefer.I like to use foil because it’s easy to clean up and because white fish is very delicate. Using foil makes it simple to place on the grill grates and it’s easy to remove the fish once it has finished cooking.If you aren’t using foil, I recommend greasing your grill grates with oil to prevent sticking.
