Re: Smoked Trout
I prefer to smoke the trout with the head and tail on.
Place the fish on the rack belly side down and spread open so the water drains as it cooks.
I prefer hickory or a stronger wood for more smoke flavor.
It usually take about 1 hour with the smoker set at 160 degrees.
I don't use any brine, but I have had trout soaked in apple juice before smoking that was very good.
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