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–+ servings
smoked catfish fillets on pellet grill

Smoked Catfish with Cajun BBQ Rub

Mads Martigan
We rub our catfish fillets with oil and a delicious cajun BBQ rub before smoking low and slow with indirect heat until they are cooked to perfection.
These simple Smoked Catfish fillets can be prepared on ANY grill or smoker!
Whether you are using a pellet grill like a Traeger or Pit Boss, an electric smoker like a Masterbuilt, or just a conventional propane grill like a Weber, you can still follow the same basic principles below. 
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American, Australian, barbecue, BBQ, Mediterranean, Seafood, Smoked
Servings 4
Calories 400 kcal

Equipment

  • Grill, Pellet Grill, or Smoker
  • Wood chunks or a pellet tube smoker with pellets or a smoker box with wood chips
  • Grill Basket or Grilling Mat (optional)
  • Grill Tongs or Spatula
  • Instant Read Thermometer and/or Leave in Temperature Probe
  • Ziploc Bag
  • Filet Knife
  • Cutting Board

Ingredients
  

  • 2 lbs Catfish Fillets rinsed patted dry cut into (4) ½ lb portions
  • 6 tablespoon Olive Oil

Cajun BBQ Rub

  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 2 teaspoon Red Pepper Flakes
  • 2 teaspoon Dried Thyme
  • 1½ teaspoon Celery Salt
  • 1 teaspoon Black Pepper
  • ½ teaspoon Kosher Salt add more as desired

Instructions
 

Prepare and Season the Catfish

  • Divide the catfish fillets into 8 oz portions. Rinse well and pat dry.
    raw catfish fillets
  • Place the catfish fillets on a cutting board and drizzle the olive oil over both sides of each fillet and rub to cover the surfaces.
  • Combine the Cajun BBQ rub ingredients in a small mixing bowl and then sprinkle over each side of the catfish fillets.
    seasoned catfish fillets for the smoker
  • Place the fillets in a ziploc bag in the refrigerator while you prepare and preheat your grill or smoker.

Set up the Grill, Pellet Grill, or Smoker

  • Light or turn on your smoker or pellet grill and set up the temperature to 250°F. If using a grill, set up the burners or charcoal on only one side for indirect cooking.
    traeger pellet grill set to 250 degrees
  • Brush the grill grates with oil to keep the smoked catfish from sticking or use an oiled grill basket to hold the fillets.
  • Add your wood chunk(s) directly to the firebox or on top of the charcoal of a smoker, or use chips in a smoker box, or pellets in a tube smoker on a gas grill.
    loading wood chips in an electric smoker

Smoking the Catfish

  • Once smoke is being produced, put your catfish filets in the smoker, or on the grill AWAY from the direct heat.
    placing catfish on the smoker
  • Cook the catfish fillets continuously at 250°F, flipping and rotating as needed, until they reach an internal temperature of 145°F. This should take about 45-60 minutes.
    brushing a marinade on smoked catfish
  • Remove the smoked catfish from the grill or smoker, optionally squeeze some lemon juice over the fillets, and serve immediately while hot.
    smoked catfish resting on a wire rack

Notes

Cajun Rub inspired by Bon Appeteach

Nutrition

Calories: 400kcal
Keyword barbecue, bbq, BBQ fish, BBQ Rub, big green egg, cajun, Camp Chef, camp chef pellet grill, catfish, Masterbuilt, seafood, smoked catfish, smoked fish, smoked seafood, traeger
Tried this recipe?Let us know how it was!