Trout

Mornin',smutzy.

I'll throw out a couple of thoughts ,until Jim Minion or the other fish guys chime in.

It might depend on what the trout guy is looking for,and whether you are working with whole fish,fillets,etc.

If he is thinking lightly smoked and flakey as a meal,that is one process.

If he is thinking snack pieces or the more dry squaw candy,those are different.

I personally wouldn't cook them together,because of different cook times and cooker temperatures.

Some cooks swear they won't even use the same cooker for meats that has had fish cooked in it.

Let us know a little more and someone will jump in and help.

Also,if you go to the page top to search,type in trout and all forums,it will give you about 35 threads.

see the latest post on the recipe archives....I just posted it the other day.....works great.

Please I hope you see this. I tried trout many different ways and each one seemed a hassle. UNTIL,,,, I started using the Hi Mountain fish brine and man was it easy and good. The fish looked appealing and it was delicious. I suggest rinsing the fish off before smoking so you don't get as salty a tast. I did the brine and pellicle thing and it sucked having my fish lay out under a fan. As well, the fish wasn't that good looking either after cooking. Try the Hi Mountain stuff and the directions are easy to follow. You can get it a lot of places, it's very popular.

If you need my recipe I'll be glad to give it to you on the time and wood I used.

Iowa Man

Iowa Man , Go ahead and post your reciept for us trout lovers . dawhale