How to Smoke Trout in a Smoker

Brine and smoke trout for your next meal.

Trout is a good freshwater fish to smoke because it, along with catfish can handle heavy levels of smoke. It is suited to simple garlic and oil bastes, although bacon works well as a mop and there are mint recipe variations too. If you add wood to the smoker to create the smoke, alder is the best solution because of its lightness. Mesquite can supply a bitter taste and is only generally suited for quick smokes with meat. Hickory is an easily available substitute for alder. Does this Spark an idea?

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Water smoker
Alder chunks
2-3 pounds of trout filets or whole fish

Instructions

- 1
  
  Fill the water pan on a water smoker with a quart of water and ¼ of a cup of salt. Then pour it into a glass dish and added the trout. Cover and leave it overnight in the fridge.
- 2
  
  Place the alder chunks in a pan and soak them for at least an hour before you plan to smoke.
- 3
  
  Lift the fish out of the brine the morning you plan to cook and air-dry the fish. Add any baste or other concoction liberally--like a garlic/oil mix, or even a mint/sugar/salt mix. Then place the trout on the grill in a single layer leaving space between them.
- 4
  
  Add a tbsp. of tarragon leaves to the water pan if you're not basting, and fill the water pan to 2/3 full. Add the wood chunks to the smoker element, turn the smoker on "Low" and smoke until the fish flakes.