Ingredients :

  • Fish (We suggest a firm fish)
  • 1 cup Wood Chips (soaked in water)
  • Optional: Salt & Sugar for brining


  1. If you have time, brine your fish. Create a mixture of 3 parts sugar to 2 parts salt and cover your fish and leave for a few hours or overnight if possible. This will add a delicious sweet and salty flavour to the fish once it has cured and smoked.
  2. Light your CobbleStone in your COBB and wait 5 minutes for them to heat up.
  3. Sprinkle some soaked smoking chips on top of the CobbleStone to create smoke.
  4. Place the Roast Rack on top of the Aluminium Grill Grid. The Aluminium Grill Grid is ideal for smoking as it has a lot of holes which will allow the smoke to easily travel into the chamber. Then place your fish on top of the Roast Rack.
  5. Once there is sufficient smoke being generated, cover you fish with the dome cover and voila – your COBB is now a super convenient and portable hot smoker! Smoke for 7-10 minutes per side (depending on the thickness of your fish). Stand for at least 10 minutes before serving.