How To Make Smoked Red Snapper | Smoked Red Snapper Recipe | Chef Brett McGregor | Bradley Smoker

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is lower in price and widely available, while catfish has a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more affordable.

Prepare the smoker according to manufacturer's instructions.

Soak wood chips in water for at least 30 minutes.

Pat the red snapper dry with paper towels.

Rub olive oil all over the red snapper.

Season the fish generously with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Stuff the cavity of the fish with lemon slices and fresh herbs.

Place the fish on the smoker rack, skin side down.

Add soaked wood chips to the smoker's heat source.

Smoke the fish at 225°F for about 1-1.5 hours, or until the internal temperature reaches 145°F.

Remove the fish from the smoker and let it rest for 5-10 minutes before serving.

Serve with additional lemon wedges and fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens