Hot Smoked Trout

Clay Q · May 2010

One of the benefits of the egg is being able to cook fish just as well or better than my local restaurant.
Fish market had fresh trout just brought in this mornin so I snagged two for dinner. Keeping it simple I went indirect at 325 degrees dome with pecan chips. Seasoned with onion powder, salt and pepper. Inserted bay leaves and lemon wedges and I was ready to hot smoke.

I had to re-charge with pecan chips three times as the smoke subsided. I enjoyed the process.

Fish done!

Juicy, lightly smoked, flavorful rainbow trout with buttered wild rice.

Thanks to my egg!

SSN686 · May 2010

Morning Clay:

Beautiful looking fish! Gonna have to try a whole fish one of these days!

Clay Q · May 2010

Thanks Jay! Always fun to cook with the head still on. :lol:

cookn biker · May 2010

I know dang well that was a fantastic meal!! Great job Clay!!

Bacchus · May 2010

Beautiful.

Little Steven · May 2010

Clay,

That looks really nice!

Steve

AZRP · May 2010

Nice Clay, see you guys at Eggwego in September. -RP

Clay Q · May 2010

Thanks Molly!

burrrrrrrrrp.

Clay Q · May 2010

Thanks. And we sipped chilled German Riesling to round out the dinner.
Cheers!

Clay Q · May 2010

Thanks Steve!
And I smell smokey, another benefit! :lol:

Car Wash Mike · May 2010

Looks good Clay, how does the Pecan compare to Alder for fish?

Mike

Clay Q · May 2010

Looking forward to the event! It's now like a family reunion only better...no relatives, ha ha ha ha.
I'm gonna have you and Kim sign my BGE cook book.

Firetruck · May 2010

Nice job Clay, makes me want to go trout fishing

Clay Q · May 2010

Haven't used alder in a long time so I can't compare. Pecan has a light spice, a mellow smoke with toasted caramel flavor (by my taste) and is excellent with mild meats such as chicken, seafood and appetizers because the smoke flavor does not overpower as quickly as other woods.
It's a great smokin wood in my opinion, a favorite of mine. :cheer:
Thanks Mike.

Clay Q · May 2010

:laugh: I went fishing today with my wallet.
Thanks!... And good luck fishing! :lol:

thailandjohn · May 2010

WOW..Really looks good

I love to do trout. I buy them at Costco, good price, I cook the whole pack and what we don't eat, I like to mix with scrambled eggs...I also do this with salmon

Clay Q · May 2010

Trout with breakfast sounds good. I've had walleye for breakfast as a ritual when up North on fishing trips.
Yeah, trout is a fun cook, especially with the heads still attached. :laugh:
Thanks for the tip. Unfortunately for me, no fish left for tomorrows breakfast. It got eaten up.

mr toad · May 2010

nice work - beautiful photos

mr toad

Mainegg · May 2010

so simple and I bet so good!!

Clay Q · May 2010

Thanks. The trout was very much enjoyed.
Have a great weekend sailing!

Clay Q · May 2010

Simple is good. Was a little labor intensive with removing the grid, adding more smoking chips, replacing grid,.. three times. But I enjoyed that. I enjoyed the entire cook, start to finish, and my reward was to sit down to a very nice Friday evening dinner. A fresh German Riesling (called 'Relax') with the dinner was also nice.

I see there is a rush on making reservations at the Crown Royal Hotel for the next Sunshine State Eggfest! I'm in. :woohoo: :silly: :cheer:

Eggerman1 · May 2010

Looks great! How long did you smoke these?

Clay Q · May 2010

Thanks. I'm guessing here on the time to smoke because I went by thermapen as a guide, not time for determining when the trout was done. I'll say around 45 minutes for time. I think that's about right, could have been a few minutes more. I will suggest checking internal temp when hot smoking so you can pull it off in time so fish is not overdone. I took the trout to 155 internal at the backbone.
It's a fun cook and makes an impressive dinner presentation. Especially as a whole fish.

Good luck!

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