Maple Cured Smoked Kingfish



  • Sliced Kingfish fillets
  • Bradley Cure (Maple, Honey, Sugar or Demerara)
  • Maple syrup


  1. Lightly Sprinkle Bradley Cure over fish fillets
  2. Rub in Maple syrup on fillets and refrigerate overnight

Smoking Method

  1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
  2. Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour.
  3. Raise temperature to 160°F (71°C), using Maple flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.


Recipe compliments of Bradley Canada