Salt your snoek for 1 hour before smoking, ensuring that you rinse off the salt before placing it on the Kamado or Weber grill. Once the salt has been washed off, season the fish with coarse black pepper.

Once the Kamado/Weber reaches the desired temperature, add your preferred wood chunks. Place snoek on foil-covered grid, close the lid.

Coat your sweet potatoes in olive oil, season with salt and place next to the snoek.

While the snoek and potatoes are smoking away, make your citrus salad and dressing: Slice grapefruit, orange, and lemon, and remove the skin. Arrange on rocket on a plate, place citrus slides on top, sprinkle with fresh mint and sesame seeds. Make dressing by mixing ingredients together and drizzle over salad.

The snoek should be cooked and delicious flaky after 20-30 minutes, depending on the size of the fish. Once done, remove from the heat and allow it to rest. When the sweet potatoes are tender remove those too.

Serve the snoek with sweet potato and this zesty citrus salad.

Salt your snoek for 1 hour before smoking, ensuring that you rinse off the salt before placing it on the Kamado or Weber grill. Once the salt has been washed off, season the fish with coarse black pepper.

Once the Kamado/Weber reaches the desired temperature, add your preferred wood chunks. Place snoek on foil-covered grid, close the lid.

Coat your sweet potatoes in olive oil, season with salt and place next to the snoek.

While the snoek and potatoes are smoking away, make your citrus salad and dressing: Slice grapefruit, orange, and lemon, and remove the skin. Arrange on rocket on a plate, place citrus slides on top, sprinkle with fresh mint and sesame seeds. Make dressing by mixing ingredients together and drizzle over salad.

The snoek should be cooked and delicious flaky after 20-30 minutes, depending on the size of the fish. Once done, remove from the heat and allow it to rest. When the sweet potatoes are tender remove those too.

Serve the snoek with sweet potato and this zesty citrus salad.