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|• 3 -6 Rainbow trout fillets|
|• ½ gal water|
|• 1 Cup Kosher salt|
|• ½ Cup Brown sugar|
|• 1/6 Cup lemon juice|
|• ½ Tbs Garlic powder|
|• ½ Tbs Onion powder|
|• 1 tsp White pepper|
|• ½ Tbs Allspice|
Light a small amount of coals.
When they are glowing add some more lump, then some wet suger maple and alder chips, then top with more lump.
This will produce a lot of smoke at a low temperature.
Place fish on cooking grid over an inverted plate setter or a fire brick setup.
Cool before eating for best flavor.
Slowly bring temperature up to 200* and smoke for 2 - 2-½ hours or until golden but not dry.
Number of Servings:
Time to Prepare: