LBRB45

I'm would like to try to smoke some trout if any of you guys have any receipes or helpful information it would be appreciated. Thanks guys.

Judyboi

Dry it out real well then crumble it up, roll it in some paper, and light away....don't know what kind of high you'd get...but keep us posted!
Seriously, don't have anything, just couldn't resist....

Phil from Maine

LBRB, when cleaning the trout leave the skin on. Spit it down the middle,
and soak overnight in a salt water brime ( 1 cup pickling salt to 2 cups water ) is what I use. Then put in your smoker with apple wood or alder
with a pan of water to keep trout from drying out.
Good Luck

sandilands

Cold or hot smoke? I like mine cold smoked. Get a about a 4lbs trout/salmon and fillet it. Pack it in brown sugar and pickling salt for 4days in the fridge, flipping it once daily. rinse fish and then pat down to dry, then put back in fridge overnight. Make sure you have little or no heat in your smoker(I do mine in the spring when its cool outside) and smoke for a few hours. Slice real thin and serve. You can do the same thing and then hot smke it, but the fish has a different texture.I only like my trout smoked, try it, its hard to go wrong.

Phil from Maine

I have never tried it with the brown sugar it sounds good.
If using a hot smoker I would leave the skin on so it doesn't
get stuck on the grill in the smoker.The skin peels of very
very easy when done.

sandilands

I aleays leave the skin on, the meat doesn't stick to the pan. If the fish is real thick I slice holes in the skin so the brine can penetrate evenly.I've also been trying to perfect the b.sugar/p.salt mix for cold smoked and may post with the mix whenperfection is reached. The recipe that I followed was pretty salty, but sliced thin on a cracker w/cream cheese and it feels like your at some 5star dining room.

The Rev

I've had some in my freezer since winter. While at my lake house this week end I cooked some burgers on the grill, theI remembered the trout in the freezer.. I put four of them on and slowed smoked them in Mesquite and charcoal... Left the skin on and didn't put anything on them.. They were great.

Windwalker7

OK, first fillet trout leaving skin on.

Then mix up this marinade. You can double or triple it if you have lots of fillets.

1/4 cup olive oil

1/4 cup red wine vineger

1/4 cup chopped onions

1 tsp Worchester sauce

1 tsp Soy sauce

1 tsp lemon juice

1 tsp spicy mustard

1/8 tsp hot sauce

1/4 tsp black pepper

1/2 tsp Rosemary

1/2 tsp dried Basil

Mix together and marinate fillets over nite, then smoke with apple wood.

Best trout you will ever eat!