Simple smoked trout -- phenomenal

Prof Dan

Even folks who don't like fish will like this:[p]I got three fresh trout at $2.99 a pound. Sprinkled them inside and out with Montreal seasoning [from Costco] and Snider's Prime Rib Seasoning [from BBQs Galore]. Got the dome to 250. Added three small chunks of wood -- I used almond, but it could've been anything. Laid the trout on a fine-mesh seafood grid [Target]. [p]An hour later, shut the vents. Ten minutes later, lifted the trout off the grid with a big spatula. Used the same spatula to split them down the backbone, which lifted right out with almost all the bones.[p]Succulent, smoky, tasty. Just like smoked whitefish at $20 a pound, without all the chemicals. Great the next day on bagels with cream cheese, too. Fed three people with plenty of leftovers.[p]No brining, no muss, no fuss. Very easy.[p][I live on the West Coast, where the seafood is not as varied as it is on the Gulf or Atlantic coasts. I can only imagine what Eastern Eggers can do. Oh, well.][p]

Steve-O

Prof Dan,
Your recipe is very similar to mine. Next time, try some alder wood - it adds a really nice flavor to fish.