Fresh smoked salmon & haddock fillets (on the Tubby Jacks)

Designed to use all year round, Tubby Jacks will bake, grill, roast, sear and smoke food, locking in all the moisture, without incinerating it like a barbecue.

blue tubby jack
Once you’ve joined this cooking revolution, why not cook this delicious fish recipe the way it was designed to be cooked? – On the Tubby Jacks.

People have been cooking food on wooden planks for thousands of years. Fish gets a wonderful flavour, colour and texture from smoking planks and they double-up as protection from the direct heat of the charcoal. Food is able to gently steam as it heats, releasing moisture and infusing flavour into the fish. The plank needs to be soaked in water for a minimum of 15 minutes before use so they do not ignite during cooking. In this recipe we are using cedar planks, but you could also choose from oak, maple or alder.

Serves: 4

You will need:

  • 2x salmon fillets
  • 2x haddock fillets
  • Lemon
  • Coriander to garnish
  • A dash of salt and pepper


  1. Set up your Tubby Jacks for “direct” cooking. You want it at 400F/200C with the stainless steel grid resting on the fire ring.
  2. Directions
    • Once your Tubby Jacks is up to temperature, place the smoking plank on the stainless steel grid to pre-heat for five to 10 minutes.
    • Season the fish and garnish with slices of lemon.
    • Using the grill gripper, turn the plank over and place the fish on to the hot wooden surface.
    • The length of cooking time will vary with the size of fish fillet. For fillets one to two inches thick, cooking time is approximately eight to 10 minutes. For three inches plus, you are looking at about 15 minutes.
    • The best way to tell it’s cooked is by touch – it should feel firm when ready. Serve the fish with some fresh coriander and a good squeeze of lemon and keep it on the plank but remember to place it on a heat-proof surface.