Author Topic: Anyone smoked trout?  (Read 3606 times)

Henry

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Anyone smoked trout?
« on: August 11, 2018, 07:36:19 PM »
Have some beautiful rainbows that I don't want to screw up.
Any recommendations regarding temp, time, wood amount would be appreciated.

TX Gent

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Re: Anyone smoked trout?
« Reply #1 on: August 13, 2018, 11:02:38 AM »
Henry, I like your question. I too would be interested in a forum members experience smoking trout.
John ... Smokin #2  South of "Hells' Half Acre" and along ol' Deer Creek

Walt

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Re: Anyone smoked trout?
« Reply #2 on: August 13, 2018, 11:41:35 AM »
I use a basic dry cure like you would for salmon. Let cure overnight, rinse, pat dry, place on wire rack to develop pellicule, smoke for one hour @ 175 useing a mild wood. For these short smokes, make sure you use chips or slivers for best smoke production.

Usually, I am looking for a moist flakey texture. 135 IT gets you this every time. It's great as is or used as an added ingredient....

This works for just about any fish.  I made a smoked green trout (bass) dip last week useing this method. (Also added equal parts yogurt & sour cream, plenty of green onion, a touch of Serrano, lemon and basic seasonings).

Good stuff. Good luck.
« Last Edit: August 13, 2018, 11:43:24 AM by Walt »
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

TX Gent

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Re: Anyone smoked trout?
« Reply #3 on: August 14, 2018, 12:07:56 PM »
Thanks Walt for responding. I'll go boldly where I've not gone before and smoke a trout for dinner.
John ... Smokin #2  South of "Hells' Half Acre" and along ol' Deer Creek

polarlys

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Re: Anyone smoked trout?
« Reply #4 on: August 18, 2018, 10:19:04 AM »
are smaller fish, like trout etc. smoked whole and split or should they be fileted first ????

Roger from NJ
Roger from NJ
Somerset, NJ
retired Police Officer
retired Air Nat'l. Guard
US Army '69-'72 (20th Engineers Vietnam)
SI-3d

JustChillin

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Re: Anyone smoked trout?
« Reply #5 on: August 18, 2018, 10:45:11 AM »
I think trout is smoked whole.
David from Roswell,GA. My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating.

Walt

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Re: Anyone smoked trout?
« Reply #6 on: August 18, 2018, 11:08:27 AM »
I filet them 1st.
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

polarlys

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Re: Anyone smoked trout?
« Reply #7 on: August 19, 2018, 01:52:12 PM »
I guess that about sums it up. 

 ;)
Roger from NJ
Somerset, NJ
retired Police Officer
retired Air Nat'l. Guard
US Army '69-'72 (20th Engineers Vietnam)
SI-3d

Bigdog MN

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Re: Anyone smoked trout?
« Reply #8 on: August 25, 2018, 03:02:33 PM »
If they are under 16" I smoke whole, larger I cut in half leaving bones in.
Brine of 1 cup dark brown sugar, 3/4 cup pickling salt in a gallon of water for no more than 12 hours.
Rinse and pat dry, then put on cookie cooling racks in fridge for 4 hours or better.
Smoke for 3 hours with temp set to 165-170 using Alder chips. 
This is the recipe I have used in my home made smoker, converted from an old lab drying oven.  I have not tried fish in the Smokin-it yet, due to smaller volume of my #1 I am thinking it will finish in under 3 hours.


ReliableRick

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Re: Anyone smoked trout?
« Reply #9 on: July 12, 2020, 09:43:20 AM »
I use a basic dry cure like you would for salmon. Let cure overnight, rinse, pat dry, place on wire rack to develop pellicule, smoke for one hour @ 175 useing a mild wood. For these short smokes, make sure you use chips or slivers for best smoke production.

Usually, I am looking for a moist flakey texture. 135 IT gets you this every time. It's great as is or used as an added ingredient....

This works for just about any fish.  I made a smoked green trout (bass) dip last week useing this method. (Also added equal parts yogurt & sour cream, plenty of green onion, a touch of Serrano, lemon and basic seasonings).

Good stuff. Good luck.


This sounds amazing and I'm planning to try it soon.
Rick, 4 hours and 14 minutes northeast of Smokin-IT warehouse
Model 2D owner (Newbie)
I love being outdoors, being self reliant, and feeding people.