Recipe Database
Smoked Trout
Smoked Trout
1 large Rainbow trout
seasoning wood chips

Get the Egg to about 300. Season your trout with your favorite spice(for me that is just salt and pepper due to the subtle flavor of the fish). Remove the rack from the egg and place the fish on the grate (yes the grate is hot). Throw in your chips(I prefer Alder or Pecan something subtle) Throw in a couple of handfuls of dry chips and QUICKLY replace the grate. Close the lid and sit back. The fish is done when the flesh of the fish is firm and the skin somewhat crispy. Let it rest 5 mins. Cut off the head and peel back the skin.Enjoy