ProfDan's Smoked Trout Suggestion

GrillMeister

<p />I asked for help about a week or so ago about Smoked Trout and I followed ProfDan's suggestion and used direct heat on a raised grid. I layed the trout across fresh green onions and that helped keep the skin from sticking. They turned out great and tasted even better the next day cold on a Ritz.[p]I got the hang of posting photos, so here's another. ProfDan's suggested is below. Thanks![p]================Smoked Trout on the BGE=================
It's so easy on the BGE. No water, no pan, no bricks. Just raise up the grid and slap on some celery or green onion across the grid bars, to support the fish. Slather the whole trout inside and out with season salt, or whatever. [p]Smoke it for an hour at 250. Don't turn it or fuss with it. I like plenty of wood chips, but suit yourself. If you let the temp creep up toward 300, it'll get crispy, but it'll stick to the grid, too. So I just leave it alone at 250.[p]Lift it off onto a plate with a couple of spatulas. You can fillet it with a butter knife. Just cut off the tail and run the knife from the tail toward the head, along the spine. The bones lift right out.