Smoked Trout
1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips

Dissolve salt in one gallon water.  Place fish in salt water and marinate in refrigerator for one hour. 

Remove trout, rinse and dry thoroughly.  In two quarts water,  soak hickory chips for several hours or overnight.  Store in cool place while soaking.

Use a covered grill (charcoal, gas or electric); low heat.  Cover heated coals with 1/3 of the hickory chips.  Place fish, skin-side down, on well-greased grill about 4 to  inches from coals.  Close grill hood and open vent to circulate smoke.  Add additional hickory chips as necessary. 

Smoke trout at 105F to 175 F approximately 1 hour or at 200F 30 to 40 minutes.  Trout is done when the cut surface is golden brown and flakes easily with a fork.

Serves 6.

Thanks to U.S. Trout Farmers Association.
Lake Ozark, Mo

Revised: April 21, 2002 Email: mrhanson@wistrout.com