I’m so stoked!
Tiaan has experimented with this method a lot. It creates a unique taste and is surprisingly easy.
1 fresh fish filet like kabeljou, yellowtail or Cape salmon olive oil salt and pepper, to taste a few handfuls smoke shavings (for sale at supermarkets and co-ops) a large piece of foil
1 Paint the fish all over with oil and put with skin down on the grid. Braai the fish for 3–5 minutes on both sides so it’s not completely raw when you start to smoke it. 2 Tear off a piece of foil big enough to cover the grid and the coals. Take the grid off and throw a handful of shavings on the coals. Put the grid back on and cover with the foil.
3 Try to capture as much smoke as possible while the shavings are burning – a Weber with a lid works well. Keep the foil on for about 5 minutes. You can turn the grid once and immediately put the foil back on.
4 Add salt and pepper. (By now the fish will have a light yellow tinge. Press the fish lightly with your fingers to feel if the meat is firm.
If it flakes easily, it’s ready.
go! Drive & Camp says Oak shavings from old wine barrels work the best. A bag of 315 g costs R60 at Agrimark.