Need quick help with trout

Layer of sliced lemons and onions on the grill,lay fish on top.300 raised direct til done..Use the thermapen to tell when to pull.YUMMEE!

Wrap in foil,leave it open on top for the smoke.Layer of onions,lemon juice,seasonings,pull when fish flakes easily with a forf.Best I can do.

FYI
Dressed means cleaned, such as no guts etc.

I would be worried to only go to 130 at Highest, I have checked numerous recipes over the years and here is a link for one that is average of most which is 145 temp http://whatscookingamerica.net/PanFriedTrout.htm
I cook to 160 because I do not like slimy sticky fish, but flakey and moist. Cooking fish with skin on is why I sugest 160. 130 would be fine for salmon with only skin on one side etc. but you stated a Whole fish which is skin both sides and cavity. Cook to taste and you then decide.

Yup, he may not know what can he is opening...

Grillin & Chillin: I do admit that I posted my temp advice before reading your post advising 160*, but even if I saw your post before, it would not have changed my reply. I have done a bit of cooking in my time. I tried to check your profile, but seems you don't really have one.
Thanks for the link to the website. I checked a few of their recipes. I notice they said to cook fish to 145*, yet you said 160*. :blink: They also advise to cook pork chops to 155*, and pork loin to 150*. The harmful critter in pork, (though they have been essentially erradicated since the 70's) is trichinosis. Trich is killed at 137*. Though the FDA is still a few degrees off, all pork is safe to eat once it hits 137*. Above 150*, I would prefer a shoe lace so I can strap the chops to my feet. They'd be great shoes. Be mindful too, the FDA recommends temps counting on the fact that home cooks don't have accurate thermometers. They usually add about a 10-15* fudge factor. (poultry at 165*, I absolutely and completely agree with, though you may see recommendations as high as 180*)
And I too, prefer flakey and moist fish. If your fish is "slimey and sticky", I would suggest you find a new fish monger. Unfortunately, IMHO, any fish at 160* would be bordering on "fish jerky".
We also must consider "carryover cooking". No matter what meat we are dealing with, the internal temp will continue to climb after removal from the heat source. This usually gives us an extra climb of anywhere from 5*, 8*, and I have seen as many as 20* increase AFTER taking off the heat source. This of course is related to the size of the meat, and the temp we are cooking at. In this case, a dressed brook trout, cooked around 350* should climb an estimated 7*. So if pulled at 130*, it would actually be at about 137* at eating time. Not too far off from the over-estimated pull temp on that web site of 145* (and they never said 160*).
I realize you are new here, and we all want to contribute and help. But sometimes...check a profile or two. You may find some interesting things. You may also want to find a new website that provides more accurate food temp info. (At least they weren't too far off with their lamb and beef recommended temps)
Wish you the best, and happy eggin! Just be mindful people are listening to your advice. We must be sure it is good advice. Take care.

Hi L.C.
My "Newness” to this site has nothing to do with my experience cooking. If you have cooked a whole entire fish albeit trout or others with skin covering complete outside you may find a different taste than you prefer pulling fish at 130. Me personally living on the water and slow cooking with BGE's Weber Smokey Mountains etc. for over 25 years, my personal taste is to cook a whole fish to 160 and if I do cedar plank salmon which I do frequently, I pull off at 145. There is no law or exact perfect temperature for cooking anything that is why there are many varying temperatures by many recipes and individuals. I just was concerned with a person cooking a whole trout for first time pulling it off at 130 and not being happy. Please do not judge by "profiles" or if I am a "newbie" to this particular site as is it is definitely not a reflection of my experience cooking. Different Strokes for Different Folks......Different opinions as well.
A few photos for your enjoyment.


Salmon cooked to 145

Cooked this monster to 155 as she was THICK....far from "jerky" and very moist!

These cook just buy eye, but another sample for your enjoyment (Maybe a "newbie" to the site but been Grillin & Chillin for over 25 years!)

8-10lb Boneless Turkey Breasts. Yum Yum! Been doing dozens every Christmas for my best clients for decades. Look closely there are 6 in the Bullitt on this one cook. About 55lbs!

Never judge a book by it's cover

Grillin & Chillin...You are absolutely correct. Different strokes for different folks! Touche on this one. It worked this time, for this customer. I will still stick with the temps I quoted. Been cooking fish and the rest for 35 years. I am not about to get into a pi$$ing match. Welcome to the forum, and help us out a bit by letting us know who you are in your profile. You have been a 'member' since yesterday?? We often have "kids", and/or "trolls" in here offering inexperienced advice...got to call it when I see it. I still will never cook a whole fish to 160*, period. To quote you, "different stokes for different folks". It worked this time,for this customer, nicely done. Now let us know a bit about you, since you have been egging for years, so this doesn't happen again in the future.
PS...I won't pull out my photo gallery like you did....you can see my posts by a simple search on the forum..