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Smoking Trout

Burger MeisterBurger Meister Posts: 1
edited 5:29AM in EggHead Forum
Any good tips/recipes for Smoked
Thanks - The Burger Meister


  • Car Wash MikeCar Wash Mike Posts: 11,244
    I just this one simple. Salt/pepper/butter and lemon slices. Used Alder wood for smoke. Cooked at 225-250 until it flaked.


  • Grandpas GrubGrandpas Grub Posts: 14,226
    Are you wanting to end up with smoked trout, like somked salmon?

    Mikes advice is a great way to cook trout as well as using a skillet and having blackened trout.

    Both ways are excelent ways to cook the trout with smoke.

  • bobbybbobbyb Posts: 1,349
    Here's one:
    Smoked Trout
    Category: Fish
    Submitted by: Chuck
    Trout, brined and smoked with alder and sugar maple.

    • 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

    Preparation Directions:
    • Disolve dry ingredients in hot water.
    • Cool water with ice cubes.
    • Place fish, skin side down,in a flat dish.
    • Pour cooled brine over fish, try not to let fish overlap.
    • Brine for 2 hours in a cool location.
    • Place fish on a rack and let air dry for 2 hours in a cool location.

    Cooking Directions:
    • 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.

  • ArvadaManArvadaMan Posts: 204
    Recently, I have been planking mine on a cedar plank with a light coating of Raging River on top. Cooked at 250 F until flaky.
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