johnm1
Assistant Cook
I recently received some fresh trout so I started doing some Google searches on how to smoke them. I ended up with very little usable information so I figured I would do my best and post some information on my own. Here is goes.
The trout were first thawed in cool water and then patted dry. I did not brine the fish. I have brined before but I don’t really feel like it is ever worth the hassle. I got two small kids so free time is at a premium. Plus I am a temperature fanatic. 90% of the quality in my opinion comes from getting the temp right.
So anyway, one fish was stuffed with rosemary and sliced lemon and the other lemon and fennel. Both were given a light sprinkle of rub (powder puff – mostly paprika and sugar and some spices) inside the cavity. The fish were them put in the fridge for two hours to rest/marinate. A sticky skin never formed for me as I had read it would. The skin was dry and smooth. So, right before I put it on the smoker I gave one side a good spray with olive oil.
The fish went on the smoker with pecan wood and cooked for about 90 minutes at around 250-260 degrees. Fish removed when internal temp reached 160. The Fish was hot and needed to rest about 20 minutes. Skin peeled right off. Meat should pull right way from the bones but there more bones than you expect so be careful. The fish was excellent and the grill did not smell like fish afterward so give it a try!
The trout were first thawed in cool water and then patted dry. I did not brine the fish. I have brined before but I don’t really feel like it is ever worth the hassle. I got two small kids so free time is at a premium. Plus I am a temperature fanatic. 90% of the quality in my opinion comes from getting the temp right.
So anyway, one fish was stuffed with rosemary and sliced lemon and the other lemon and fennel. Both were given a light sprinkle of rub (powder puff – mostly paprika and sugar and some spices) inside the cavity. The fish were them put in the fridge for two hours to rest/marinate. A sticky skin never formed for me as I had read it would. The skin was dry and smooth. So, right before I put it on the smoker I gave one side a good spray with olive oil.
The fish went on the smoker with pecan wood and cooked for about 90 minutes at around 250-260 degrees. Fish removed when internal temp reached 160. The Fish was hot and needed to rest about 20 minutes. Skin peeled right off. Meat should pull right way from the bones but there more bones than you expect so be careful. The fish was excellent and the grill did not smell like fish afterward so give it a try!
