Really loving this little pellet grill and tonight we decided on some white fish. The local supermarket has fresh Aussie fish so I got a couple of swordfish fillets and fired up the Asmoke to 176c. Veggies cut in to large chip sizes, par boiled, coated in duck fat and placed on the upper rack to brown.
The deflector was open so we could get some char on the outside of the fish and then closed to finish it off. Very nice I must say.