I'll be brining it for about 1 1/2 hours in a Kosher salt, Brown Sugar, and spices brine(Bay leafs, garlic, onion, allspice and coriander)

I intend to let it dry for several hours as suggested, then smoke at 225 till the trout is 140 or so internal.

Sound OK?

The brine is cooling now, I'll put the trout in tomorrow then smoke it in time for supper.

Any thoughts would be appreciated.

Dave

Mornin',d9.

It sounds good.

One tip I find works pretty well is to rub the grates with a cut potato before the fish goes on.I don't know why,but Jim Minion or someone suggested it.

I also take mine up to 155�+ for food safety.

Thanks, I'll do both of those things. They're comming out of the brine in about 20 minutes.