My cousin Kevin and I decided to smoke the trout we recently caught on the Whitewater River.
I used trout and salmon brine from Fleet Farm, mixed it up according to the directions and put it in a 5-gallon pail. Added the trout that were gutted and cleaned and soaked for 48 hours in the refrigerator.
The day of the smoking process I pulled and rinsed off the fish. Patted them dry then let them sit for about an hour.
Starting up the smoker as I kept the temperature about 175-180 degrees. I soaked the apple wood chip from a tree I had cut down earlier in the day. Once added it began to smoke.
I flipped the fish half way through and added more wood chips. The whole process took 1 hour 45 minutes.
What a quick easy way to have delicious smoked fish, remove the skin, separate into two halves and the bones pull right out! Mmmm