Smoked Red Snapper with Lemon


4 small Red Snapper (scaled and gutted), 1 lemon, sea salt, and apple wood chips (approx. 2 large hand full)

In the kitchen

  • Give the fish another clean and wash.
  • Make 3 small cuts in the skin on both sides of the fish, and rub the fish with salt on the inside, as well as on the skin.
  • Set aside on the Weber fish tray in the fridge for 30 minutes.
  • Cut the lemon into 8 boats, and place 2 pieces in each fish.

On the grill

  • Prepare and preheat the grill for indirect grilling at approx. 120-130C degrees.
  • Place the fish, already on the fish tray, on the grill and close the lid.
  • Place a handful of the apple wood chips on top of the charcoal – both sides – and leave to grill for approx. 20-30 minutes, until the fish is done.
  • Serve and enjoy with a fresh salad.


If you have never used wood chips before, you can start with a smaller amount, as the flavour can be quite overpowering.