Recipe

Smoked Trout Recipe

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Ingredients

Directions

Step #1 Rinse trout & pat dry.
Step #2 In a small bowl, lemon peel, mix sugar, salt, & thyme; rub evenly over flesh sides of fish.
Step #3 Stack trout in a 9- by 13-inch baking dish.
Step #4 Cover up & chill to cure at least 1 hr or up to 3 hrs.
Step #5 In a bowl, soak wood chips in 2 quarts of water for 30 mins.
Step #6 Drain.
Step #7 If using a charcoal grill, ignite 60 charcoal briquets on firegrate.
Step #8 When dotted with gray ash, in 20 to 25 mins, push half the coals to each side of grate.
Step #9 Sprinkle top half the wet wood chips on each mound of coals.
Step #10 Position grill about 6 inches above grate.
Step #11 If using a gas grill, turn heat to high.
Step #12 Put wet wood chips in smoke box or foil wrap pan directly on heat.
Step #13 Close lid & heat for about 10 mins.
Step #14 Adjust heat for indirect grilling (no heat down the center).
Step #15 Rinse fish well & pat dry.
Step #16 Coat skin sides of fish with oil & lay fish, on grill, skin down, not over heat source.
Step #17 Cover up barbecue; open vents for charcoal.
Step #18 Cook until fish are opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 mins.
Step #19 With a wide spatula, transfer fish to a platter.
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