Hot Smoking

Hot smoked fish is a delicious alternative to serve Arctic Char and other fresh water fish. Hot-smoking is a process which can be done in the barbecue or in a smoker. There are 2 sources of fuel: hardwood chips (fruit tree wood is especially good) and charcoal pellets. Hardwood chips need to be soaked in cold water for at least 20 minutes, whereas charcoal pellets can be used right away. Place the chips or pellets in a cast iron or stainless steel smoke box. Alternatively, you can fashion your own smoke box by placing about 1/2 cup of chips or pellets on a sheet of heavy duty foil, then folding it to form a pouch; seal edges. Puncture a few holes at the top and it's ready to use. If desired, make several packets. Preheat barbecue before adding the smoke box (or foil pouches) and food.

Prepare Arctic char by sprinkling the surfaces with some sugar and Kosher salt. Place in the refrigerator, uncovered, for about 30 minutes. This is the curing process; the sugar and salt impart flavour and draw out some moisture from the fish. When fish is ready, place the smoke box or foil pouches directly on the hot coals. You can wait until some smoking starts, or use a propane torch on the smoke box or pouches to slightly speed up the smoking. Barbecue temperature should now be set at low, about 225°F. Place fish on the rack, cover and cook slowly, for about 25 minutes. Fish is done when the internal temperature is 150°F, or when white droplets appear on the surface. If desired, squeeze some lemon juice over fish.