smoker ChartsDATASHEET // CT-SM-051
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Cod / Haddock Fillet (Whitefish) in the smoker
Specification: Thick Pacific cod fillet (1.25-inch thick), brined in salt-sugar solution 30 mins, smoked on parchment
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
45–60 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
145°F (63°C) internal
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare cod / haddock fillet (whitefish) (Thick Pacific cod fillet (1.25-inch thick), brined in salt-sugar solution 30 mins, smoked on parchment). Spray lightly with high-smoke-point oil.
2
Cook
Cook for 45–60 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Opaque ivory flesh that separates into large firm petals, light golden smoke tint, 145°F. Confirm internal temperature reaches 145°F (63°C) internal. Rest for 3 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS Safe Minimum for Finfish (145°F); Commercial Smoked Whitefish Processing Guidelines.
Pro Tip: Use a mild wood like apple or maple; heavy mesquite or hickory will overpower the delicate natural sweetness of whitefish.
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