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|• 1 Trout [whole, not fillet]|
|• 6 Green onions|
Get the egg up to 250 -- maybe some wood chunks if you like it smokey.
Lay several green onions across the grid. [I use a grill topper, too.]
Lay the trout across the green onions.
Let it smoke for an hour at 250.
Lift it out carefully onto a cutting board. Using a sharp knife, cut off the tail and the head.
Slide the knife horizontally along the spine from tail to head, splitting the fish in half.
Flip it open and slowly lift out the spine with a lot of the bones attached.
Eat and enjoy!
Number of Servings:
Time to Prepare: