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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. Frowner

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. Red Face 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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I was just watching Alton Brown smoke salmon in a cardboard box with a hotel hot plate and a small cast iron pan with some sawdust in it. Funny thing is, right at the end, he pulled the fish and walked over the the tailgate of a pickup, sat down and began to eat on it. In the background you could see the cardboard box had the side cut out and what looked like a big machine inside the box with smoke coming out of the top.
Just got home and same neighbor has more fresh rainbows (gotta ask him where his hot spot is!). Sorry to go against good advice, but I'm going to try the ECB once more, after a nut tightening session Wink. I'm not the biggest fan of fish, unless they are on the end of my line sucking on a hook, and I just don't want to take the chance of stinking up my new baby! If I can figure out how to post pics, I will.

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