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how to smoke carp - our carp all smoked(1)

Smoke Carp Recipe

Charlie
Caight some carp? Want to learn how to smoke it at home? Check out my recipe!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Appetizer, main, Main Course
Cuisine American, Barbecue, seafood
Servings 4 serves
Calories 203 kcal

Ingredients
  

  • 1 whole fish

Brine Recipe Ingredients:

  • One gallon of water
  • 1½ cups coarse salt/kosher salt

Optional ingredients:

  • 1½ brown sugar
  • 3 tbsp garlic powder
  • 6 tbsp onion powder

Instructions
 

Brine for Carp

  • Bring 8 cups of water and 1½ cup salt to a boil while stirring. Add any of the other optional ingredients, depending on the flavor you like. Stir until they are dissolved. Turn off the heat and add the remaining 8 cups of cold water.
  • Place the fillets in a large pot or deep dish and pour the brine over the fillets. Make sure that the fillets are completely submerged in the brine. Cover the container loosely and refrigerate for 24 hours.
  • If you want to remove the salt water, rinse the fillets under cool water. Pat them dry with a paper towel and get ready to smoke ’em!

Smoking The Carp

  • Preheat your smoker When the internal temperature of the smoker is 165°F, you can start the smoking process Lightly grease the smoker racks or grill grates with olive oil. This will prevent the fillets from sticking to them.
  • You need to track the internal air temperature of your smoker during the smoking process. If your smoker does not have an external thermometer, use a long-stemmed thermometer. This thermometer helps so that you don’t have to remove your smoker’s lid.
  • You can regularly add a handful of wood chips to increase the temperature in the smoker. Do this over three hours so that a sudden rise in temperature does not create curds in the fish. You can cool your smoker by adding small amounts of water to the wood.
  • Smoke the fish at an internal temperature of 160°F. You need to make sure that the smoking temperature of the smoker reaches 225°F. Keep this temperature constant for 30 minutes so that you cook the fish well and it is safe to eat.
  • If your smoker does not get hot enough, you can transfer your fillets to a conventional oven. Then complete the cooking process.
  • Add wood to raise the smoking temperature to 225°F for at least 30 minutes within the first six hours.
  • Maintain the smoker so that the fish cooks at an internal temperature of 160°F for the rest of the time.
  • When the fish turns golden brown and flaky, you can remove it from the smoker – it is ready to eat!
  • Carp needs to be smoked for 8 to 10 hours. You can place your fillets in the smoker when the smoking temperature is around 100°F.
Keyword Fish, Smoked Fish