Enjoy cod? Then you need to try this Pit Boss cod recipe. It ensures you end up with perfectly flaky and moist fish every time. Cod is the perfect smoking fish due to its meaty texture, absorbing all that smoky flavor.
This cod is perfect for weeknight dinners when you want something healthy but exciting, weekend meals with family, or dinner parties where you want to serve something impressive yet approachable.
It pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a fresh garden salad for a complete meal that everyone will love.
Table of contents
Easy Smoked Cod Recipe
Jazz up this mild and delicate fish with smoke infusion for tons of flavor. This recipe is incredibly versatile – if you don’t have cod on hand, it works beautifully with other types of white fish too. Unlike fattier fish that can taste overly “fishy,” cod delivers clean, delicious results every time, which is why it’s such a popular and widely available favorite among seafood lovers.
What You Need
- 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 pat them dry 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.
Step 2: Make the Ginger Marinade
In a large bowl, mix the sugar, garlic, onion powder, water, ginger ale, fresh and ground ginger, and lastly, the soy sauce together.
Step 3: Marinating the Cod Fillets
Pour the ginger marinade onto the cod fillets evenly, submerge, and place in the fridge for an hour
Tip: It is important to submerge for flavor infusion completely. You may even need something to weigh down the fillets (like a frying pan)
Step 4: Preheating
Load your chosen type of wood chips, set the temperature to 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
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 cod 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 does with meat.
How to Accurately Monitor the Internal Temp
Use a calibrated digital probe meat thermometer to monitor the internal temperature. 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 a lot of natural moisture in the fish, which will crystallize and lose flavor when defrosting. This is known as ‘freezer burn’.
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!
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What to Serve With Smoked Cod
Pit Boss Smoked Cod
Equipment
- 1 Pellet smoker
Ingredients
- 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
Instructions
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.
Smoke On!
Charlie
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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