Maple Cured Smoked Kingfish



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


  1. Lightly Sprinkle Bradley Maple 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