Has anyone out there ever smoked/cooked trout on a smoker? Do I rub the fish with spices or just lemon-butter? I have smoked many meats but never a fish this could be dangerous...
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Hey, smoke shack.If you will search the forum I believe you will find some posts on them from Topchef. I think he does them as a regular restaurant item. Oscar brines and smokes all kinds of trout,so he should be of some help. 
Thank you Tom but I have only found one so far mabey im not digging deep enough.
Smoke Shack,
I've done whole trout a few times in my smokette and they turned out wonderful. They were 12-14" trout. I removed the heads and guts and brined for 4 hours in a maple brine (use any brine you want). Rinse and let sit out for an hour until they become "sticky" to the touch. I smoked at 250 for 1.5 hours using a few ounces of hickory. I used toothpicks to hold the cavity open for smoke penetration. I don't know the fish weight or finishing internal temp. but they were good and easy to do. Hope this helps.
John
I've done whole trout a few times in my smokette and they turned out wonderful. They were 12-14" trout. I removed the heads and guts and brined for 4 hours in a maple brine (use any brine you want). Rinse and let sit out for an hour until they become "sticky" to the touch. I smoked at 250 for 1.5 hours using a few ounces of hickory. I used toothpicks to hold the cavity open for smoke penetration. I don't know the fish weight or finishing internal temp. but they were good and easy to do. Hope this helps.
John
Here is a site with fish on a cookshack.Maybe this will help some.....Also post for Topchef and Oscar and they'll you out.web page 3 men with nothing to do
Thanks guys this will really help, hope to try this soon.
Smoke Shack:
I've got a plane to catch this morning but if you drop me a line topchef@sover.net I'll be happy to answer any questions you have regarding trout.
You can also leave the post waaaaaaaaaaay down below in the FORUM under the Professional's Only heading. If anyone asks you for the secret password, it's Shiner Bock
j/k on the password thing
I've got a plane to catch this morning but if you drop me a line topchef@sover.net I'll be happy to answer any questions you have regarding trout.
You can also leave the post waaaaaaaaaaay down below in the FORUM under the Professional's Only heading. If anyone asks you for the secret password, it's Shiner Bock
j/k on the password thing
Now TopChef....if you start taking all the good topics down to the other section, we're gonna have to...
Smokin Trout stays HERE and that's Final....enjoy florida, we'll talk about 'ya while you're gone.
Guess Who
Smokin Trout stays HERE and that's Final....enjoy florida, we'll talk about 'ya while you're gone.
Guess Who