Pit Boss Smoked Cod

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Enjoy cod? Then you need to try this Pit Boss cod, its ensures you end up with perfectly flaky and moist fish each and every time.

Cod is one of the most popular white fish for eating. How do you like to enjoy it? Is it the mild flavor after lightly pan-frying? Or the flaky texture dipped in batter and deep-fried?

In case you didn’t know, cod can be the perfect smoking fish due to its meaty texture absorbing all that smoky flavor.

I hope I’ve hooked you into exploring the cooking process with me… So let’s get smoking!


Why You’ll Love This Smoked Cod Recipe

  • ‘Jazz’ up this mild and delicate fish with smoke infusion for tons of flavor.
  • Don’t have cod? This recipe is very customizable, especially with other types of white fish.
  • Doesn’t produce the ‘fishy taste’ like other types of fattier fish.
  • Cod is a popular and favorite fish widely available.

What You Need for Our Smoked Cod Recipe

  • Fresh Cod Fillets
  • Water
  • Ginger Ale
  • Soy Sauce
  • Brown Sugar
  • Onion powder
  • Garlic Powder
  • Ground Ginger
  • Fresh Ginger
  • Fresh Cilantro
  • Sliced Lemon
  • Sliced red onion
  • Pit Boss Wood Pellet Grills/Smoker
  • Your Favorite Wood Chips (we used cherry wood)
  • Paper towels

How to Smoke Cod with a Pit Boss

Step 1: Prepare the Cod Fillets

Grab your cod fillets and give them a pat down with a paper towel. This will remove any excess surface moisture that could taint the marinating process.

Place the cod fillets skin side down in a large baking or Pyrex dish.

Tip: Please try and source your cod from a fishmonger. Cut to even-sized fillets that are fresh and not farmed.

Step 2: Make the Ginger Marinade

In a large bowl, mix together the sugar, garlic onion powder, water, ginger ale, fresh and ground ginger, and lastly, the soy sauce together.

Note: Don’t like ginger? Thats fine! What about a classic Thai fish sauce marinade? Or fresh herbs and lemon juice.


Step 3: Marinading the Cod Fillets

Pour the ginger marinade onto the cod fillets evenly and submerge.

Place in the fridge for an hour

Tip: It is important to completely submerge for flavor infusion. You may even need something to weigh down the fillets (like a frying pan)


Step 4: Preheating the Pit Boss Smoker

Load your chosen type of wood chips, set to temperature settings of 180°F, and preheat with the lid closed for 15 minutes.


Step 5: Prepare the Marinated Cod Before Smoking

Remove the marinated cod fillets from the fridge and then the marinade solution.

Pat down the cod fillets to remove any excess marinade which can burn during the smoking process.

Step 6: Smoking the Cod Fillets

Place the cod fillets onto the Pit Boss Smokers grill grates with the skin side down.

Place a temperature probe into the middle of your largest cod fillet.

Close the lid and smoke for around 2 to 3 hours or until the internal temperature reaches 140°F.


What Temperature to Smoke the Cod

It would be best if you smoked the cod fillets at a low temperature of 180°F. The heat should be indirect and lightly cooked while infusing flavor into the white fish meat.

How Long Will the Smoking Process Take?

At 180°F, cod and other white fish like haddock or pollock will take roughly 2 to 3 hours depending on size and method of cooking.

Tip: Remember the cooking time is dependent on lots of factors. Don’t just take our word for it and keep an eye on it while smoking.


Do I Need to Monitor the Internal Temperature?

Always be sure to use a temperature probe in this cod recipe, as it works the same with fish as it will with meat.

How to Accurately Monitor the Internal Temp

Use a calibrated digital probe meat thermometer to monitor the internal temp. The safe-to-consume internal temperature for cod is 145°F.

Note: Eating raw fish can cause deadly food poisoning! Please don’t risk it!

How to Store Leftovers

Store the smoked cod in an airtight container for a maximum of 3 to 5 days.

Do not freeze as there is lots of natural moisture in the fish which will crystallize and lose flavor when defrosting. This is known as ‘freezer burn’.


What if I Don’t Have a Pit Boss Pellet Smoker?

You don’t have to use a Pit Boss for this recipe, another type of pellet grill will work, as well as a gas grill or charcoal grill. Be sure to monitor the smoking temperature with a separate probe though! You don’t want to overcook the trout.


My Favorite Wood for Smoking Cod

I find fruit wood works best with cod, which is why I’ve used cherry. If you prefer a heavy smoke flavor you can try hickory, oak or mesquite.

Experiment with the types of wood pellets available to you and customize them based on your own tastes!


What to Serve With Smoked Cod

Mash Smoked Potatoes

Pea puree with fresh mint

Smoked Broccoli

Grilled Carrots with Honey Butter Glaze


Pit Boss Smoked Cod

Looking for a Pit Boss cod recipe? Your in the right place, this cod comes out perfectly flaky and delicately smoked every time.
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, seafood
Servings 4 people
Calories 302 kcal


  • 1 Pellet smoker


  • 1 lb cod
  • 1 cup water
  • 1 cup ginger ale
  • ¼ cup low-sodium soy sauce
  • ¼ cup light brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • Fresh Cilantro
  • Lemon Slices


Step 1: Preheating your Smoker to 180°F.

  • Add your chosen woods into the smoker and preheat your smoker to 180°F.

Step 2: Making the Marinade

  • Place the water, ginger ale, soy sauce, sugar, garlic powder, and ground ginger in a large bowl and whisk until everything is dissolved.

Step 3: Marinading the Cod

  • Add the cod to the marinade and place in the fridge for 1 hour. You might need to weigh the fish down with a plate.

Step 4: Lightly Preparing the Cod before Smoking

  • Remove the fish from the marinade and pat try.

Step 5: Smoking the Cod

  • Smoke the cod for 2 to 3 hours or until the internal temperature reaches 140°F.
Keyword smoked cod

Smoke On!


Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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