Smoked trout

6 servings

Ingredients

Quantity Ingredient
1½ gallon Water
1¼ cup Salt
5 pounds Trout fillets
1 pounds Wood chips hickory/apple/oak

Directions

Dissolve salt in 1 gallon of water. Place fish in salt water and marinate in refrigerator 1 hour. Remove trout, rinse and dry thoroughly. In 2 quarts fresh water, soak wood chips for several hours or overnight. Refrigerate the fish while soaking the chips.

Bring a covered grill (charcoal, gas or electric) to low heat. Cover heated coals with ⅓ of the hickory chips. Place fish, skin side down, on well greased grill about 4 6 inches from coals. Close grill hood and open vent to circulate smoke. Add additional wood chips as necessary. Smoke trout to 105-175 degrees approximately 1 hour or at 200 degrees 30-40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

Source: File/Fred's Cook Book

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