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Smoked Swordfish: Times, Temps & the Steak of the Sea
Swordfish is the steak of the sea: dense, firm, and the one fish that will not fall through your grate. That structure means it handles a slightly firmer wood than most seafood. Smoke at 225°F for about 75 minutes to 145°F.
How to smoke swordfish
- Choose steaks about an inch thick with the bloodline trimmed – it is strong-tasting.
- Brine or marinate 1 to 2 hours. Lemon, garlic and olive oil suit it well.
- Dry briefly, then smoke at 225°F to 145°F, roughly 75 minutes.
- Baste as it goes. Swordfish is meaty but still lean enough to appreciate the help.
Pitmaster tip
Because it holds together so well, swordfish is the best seafood candidate for a hard finishing sear – smoke it to just under temperature, then hit it hot for grill marks.
Best wood for swordfish
Seafood wants mild wood. Alder is the traditional choice, with apple, cherry, maple and pecan all excellent. Avoid mesquite and go easy on hickory – what suits a fourteen-hour brisket will overwhelm a short seafood cook.
Frequently asked questions
How long do you smoke swordfish?
About 75 minutes at 225°F to 145°F internal for an inch-thick steak.
Does swordfish fall apart on the smoker?
No – it is the firmest common fish and holds its shape better than salmon, trout or halibut.
What wood for swordfish?
It tolerates pecan or a light hickory better than most fish, though alder and fruit woods are still excellent.
Plan your cook
Set your weight and when you want to eat and the calculator above schedules the brine, the pellicle rest, the smoke and the finish. See also the smoked seafood hub and the full smoking times and temperatures chart.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Steak | Slow and Low | 225°F / 107°C | ~75 min | 145°F / 63°C |
📊 See the full smoking times & temps chart for every cut →
Written by John Kirker, who built the first meat smoking calculator in 2011. Times come from cooks we have actually run and logged; temperature and feel decide the finish, never the clock alone.
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