Nice Day to Smoke Some Trout

[archer36]

Caught them yesterday. One is my Friend's. He wants to try it smoked. 

Edited May 14, 2021 by Bucksnbows

[hemlock]

 Nice archer! 

[jumpthestring]

Nice day to smoke a cigar too.  

[archer36]

13 hours ago, jumpthestring said:

Nice day to smoke a cigar too.  

I snuck one in a few weeks ago in the garage with the door open. My Son is coming from VA with some good ones so I will be smoking some this W.E. 

[electric10162]

Looking good Archer!

[Eyesofthewoods]

Looks good.  I’m hoping to do some for the first time this weekend.  Do you just score them and then throw em in like chicken wings almost for like 2 hours on a higher temp?  From what I’ve read that will work.  But figured I’d get your opinion.  Haven’t smoked trout myself yet.

 

[archer36]

7 minutes ago, Eyesofthewoods said:

Looks good.  I’m hoping to do some for the first time this weekend.  Do you just score them and then throw em in like chicken wings almost for like 2 hours on a higher temp?  From what I’ve read that will work.  But figured I’d get your opinion.  Haven’t smoked trout myself yet.

 

Brined them in Salt and Sugar overnight. Smoked at 175 degrees for about 3 hours. The size will determine how long you need to smoke. 

Didn't score them. Those are grill grate marks. 

Edited May 14, 2021 by archer36

[Eyesofthewoods]

Just now, archer36 said:

Brined them in Salt and Sugar overnight. Smoked at 175 degrees for about 3 hours. The size will determine how long you need to smoke. 

Okay.  All about the same size close to the ones you did I’d say.  The average stocked trout.  I’m going to defrost em today and get them in a brine.

[archer36]

3 minutes ago, Eyesofthewoods said:

Okay.  All about the same size close to the ones you did I’d say.  The average stocked trout.  I’m going to defrost em today and get them in a brine.

I would rather use fresh, unfrozen Trout. The meat texture will be better.  Also, you do not need to "score" them. 

Edited May 14, 2021 by archer36

[Eyesofthewoods]

1 minute ago, archer36 said:

I would rather use fresh, unfrozen Trout. The meat texture will be better. 

Unfortunately that’s all I have from the opener a month back.  I’ll have to make it work.  They are frozen in a salt water solution(kinda like a brine).  If I remember I’ll post it up here and let you know how it came out.

[archer36]

1 minute ago, Eyesofthewoods said:

Unfortunately that’s all I have from the opener a month back.  I’ll have to make it work.  They are frozen in a salt water solution(kinda like a brine).  If I remember I’ll post it up here and let you know how it came out.

It will work. 

[megavites]

oh man....so good! Smoked trout on a toasted bagel w/ creamcheese!

[thefirstndsecond]

Awesome. I had my first smoked trout with my kids, from what they caught.

 

Followed meat eaters recipe.  My only issue was too much salt.

 

 

[Bucksnbows]

1 hour ago, Eyesofthewoods said:

Unfortunately that’s all I have from the opener a month back.  I’ll have to make it work.  They are frozen in a salt water solution(kinda like a brine).  If I remember I’ll post it up here and let you know how it came out.

Just defrost that in your refrigerator for a day or two and then right on the smoker. With smoked fish, the brine is critical IMO. They can be brined overnight or for several days, your call. 

[Lphunsjr]

Best way to eat them by far IMO. Only issue I ever have is some sticking to grates

Edited May 14, 2021 by Lphunsjr