Smoked Trout

[Castaway]

Anyone have a decent recipe that they wouldn't mind sharing? I've done them a few times this year and they've came out just ok.

[NorthJerzyG]

I've never done it but I've been looking into it. From what I can tell, your brine recipe is important. Also, dabbing the fish dry before putting in the smoker so it takes on the smoke flavor better. Apple wood seems to be popular but I'm a big fan of mesquite in other smoked offerings so I might try that. Last, if nothing else, check your smoking process to ensure your getting the best smoked flavor...........

[PAFireGuy]

I prefer to smoke the trout with the head and tail on.
Place the fish on the rack belly side down and spread open so the water drains as it cooks.
I prefer hickory or a stronger wood for more smoke flavor.
It usually take about 1 hour with the smoker set at 160 degrees.
I don't use any brine, but I have had trout soaked in apple juice before smoking that was very good.

[NJSquatch]

I use a pretty basic flash brine process:

Brine
2-3 Cups Water
2 TBS Kosher Salt
1 TBS Cajun Seasoning



Clean fish and put in a plastic bag, submerge with the brine.

Put in fridge for around an hour.

After an hour rinse in cold water and dab the fish inside and out with a paper towel.

Using toothpicks I prop the belly open and place on a plate back in the fridge for an hour or so. This is the key process to get a good smoke flavor. The meat will develop a sticky glaze that the smoke will adhere.

I smoke them with the belly open over the grates (like they are swimming) at 225 for about an hour or so. I take the meat to around 150. Use a mild fruit wood. Apple or cherry

[ALS Mako]

i use cherry wood for all my fish smoking needs. used mesquite once when i first started smoking fish and it was way too strong.

[AndyS]

Cherry wood, yes ! Add some brown sugar or pancake syrup to your brine.

[Jhunter1]

Best fish I've smoked

1 Gallon of water
1/2 cup kosher salt
1/2 cup brown sugar
1 tbsp fennel seed
1 tbsp celery flakes
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tsp corriander
1 squeezed lemon
3 bay leaves

I mix that all in a container and brine the fish over night. Take them out and Pat dry. Let them sit on racks inside to dry. Make sure they are tacky before you put them in the smoker, takes an hour or so. That's important, they take smoke much better that way. Smoke at 170 with what ever wood you prefer, I like hickory or apple. Remove when they are done to your liking.

[23cardinal]

Best fish I've smoked

1 Gallon of water
1/2 cup kosher salt
1/2 cup brown sugar
1 tbsp fennel seed
1 tbsp celery flakes
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tsp corriander
1 squeezed lemon
3 bay leaves

I mix that all in a container and brine the fish over night. Take them out and Pat dry. Let them sit on racks inside to dry. Make sure they are tacky before you put them in the smoker, takes an hour or so. That's important, they take smoke much better that way. Smoke at 170 with what ever wood you prefer, I like hickory or apple. Remove when they are done to your liking.

This is basically my recipe. The addition of the lemon or other citrus for me makes the difference.
I go whole too- I do apple now too -mesquite was a little nasty for such a light meat- I save that for old pork or brisket

[Almaink]

I've used Apple wood or Hickory to smoke my trout. For a brine I used a half cup seasoned salt, one cup brown sugar to a gallon of water. I leave in the frig over night and lay out till they get sticky. I smoke then till they are done, an easy way to tell is to leave the dorsal fin on and when it pulls out clean they are done.