Finally had a chance to smoke some trout, when a neighbor gave me a couple of freshly caught rainbows. I used the High Mountain generic fish brine, which they carry at the local BBQ Galore. After an overnight brine, I decided to use my ol' ECB (Char-Broil electric model, has a thermostat and an owner-added thermometer) to avoid any risk of "fishing up" the CS. Since it's not as moist as the CS, I decided to use the water pan, which turned out to be my undoing.
I cooked 30 minutes at 150*, then upped it to 200* for another 90 minutes, using alder wood. The bigger of the fish was still a little underdone in the thickest part, so I decided to cook it a little longer, until it was just right!
When I pushed the lid down, one of the grill supports, which had unbeknownst to me loosened up, decided to turn over, causing the grill to become suddenly vertical, dunking both trout in the pan of hot water below. I rescued both immediately, but a quick taste test showed they had picked up a dirty metallic taste from the pan/water. But I can say, they were sure good looking fish! (I was going to add pics, but I'm lost!)
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