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Smoked Rainbow Trout?

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joe@bge
joe@bge Posts: 394
edited December 2011 in EggHead Forum
Anyone smoke rainbow trout before?  I had some over the holiday that was outstanding and I thought I would try my hand at it.  What type of smoke wood would you choose?  I've cooked a ton of fish before on the Egg most of the time just using the Raging River rub from Dizzy Dust, but I have never smoked fish.  I would think that the fish would take on the smoke pretty good, so I don't want to over do it.  Any feedback is greatly appreciated.
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  • Squeezy
    Squeezy Posts: 1,102
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    Was the fish you had cold or hot smoked? There is a huge difference
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • joe@bge
    joe@bge Posts: 394
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    Good question...I am not sure.  It was served as a appetizer with capers.  It was a small place and it didn't appear to have grill marks on the skin.
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  • egret
    egret Posts: 4,170
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    I've smoked many thousands of Rainbow Trout.......for the GA Mountain Fair. These were done "hot" on an offset cooker. I'd suggest using alder or applewood on the BGE at about 250*-275*. Pull them when they feel firm to the touch. These take about 45 minutes on our cooker, but, we're running at about 350*-400*.


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  • joe@bge
    joe@bge Posts: 394
    edited December 2011
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    I've smoked many thousands of Rainbow Trout.......for the GA Mountain Fair. These were done "hot" on an offset cooker. I'd suggest using alder or applewood on the BGE at about 250*-275*. Pull them when they feel firm to the touch. These take about 45 minutes on our cooker, but, we're running at about 350*-400*.


    I was thinking applewood...I am pretty big on the fruit woods for most of my smoking.  What I am doing is filets - not whole fish - so I am guessing the time will be shortened.  I'll post results.  I think I am doing them for lunch today.
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