Lake Trout

[Gary S]

I have two fresh lake trout about 4 lbs each after cleaning. I am not interested in cold smoking or brining but would like to do them either on my WSM or Kettle. Given their length, 24", probably on the kettle low and slow. I want to smoke cook them. Does anybody have an suggestions. I used to bake them in wrapped in foil for about 20 mins a side. I would like to add more flavor than that.

Thanks for your time.

 

[Wolgast]

You can do it like the Swedish ordinary Salmon smoke. Trout is just as good. done this way http://tvwbb.com/showthread.php?11436-Slow-smoked-Salmon&highlight=salmon

 

[Bob Sample]

You could do it on a cedar plank.

 

[Chris E]

Don't use as much herb rub on trout as salmon since trout is more delicate.

I like to filet trout with skin on one side. rub with kosher salt. If you want a little more spice apply some smoked papriki, red pepper flakes or red chilil powder to the filet before the salt rub. use the spices sparingly as the salt will pull the spices into the meat. 24 incher are pretty good size! I would sprinkle each filet with a half handfull of the salt and rub it on and cure in the fridge for at least 8 hours. Then rinse the fillet briefly to remove excess salt, pat try and let air dry an hour.

Smoke the fish on kettle or wsm at 250 skin side down. After you put the fish on the smoker, grab a handfull of brown sugar crumble it over the fillet's. it will melt off during the cook and form a yummy glaze.

Go for alder or apple but don't use too much smoke--trout is delicate and will absorb a lot of the smoke. I use 1/2 to 1/4 wood than I use for chicken.

 

[Gary S]

Thanks everyone for the input on the trout. We caught three more on Saturday in the 4-5 lb range so I decided I would experiment a bit yesterday. For health reasons I did not want to brine or salt the fish so this is what I did.

Lit about 3/4 of a chimney of left over charcoal and scattered it around my grill. I had some small pieces of apple wood so I used three of them. I did not want to create a lot of heat as I was looking to stay in the 250 range. I removed the head and tail, slit the cavity back to the tail bone and sat the trout upright spreading out the belly on either side to support the fish. This opened up the cavity really well. I applied smoke for about twenty minutes watching my temperature. It did increase and by the end I was almost 300 degrees. In the meantime I lit more charcoal. I removed the fish added the charcoal, losely wrapped the fish in foil and placed the trout back on the grill. I cut the grill back trying to keep it around 350. I baked the fish for about 10 minutes a side, punctured the foil, let the juices drain and placed it on the the cutting board. The skin pulled away followed by the back bone with the rib cage. The smoke flavour was mild. It was excellent. As many of you may know trout are oily. The fat from the belly did stick a little to the grill but other than that the cook went really well. Oh yes and I let the grill burn out to get rid of the fish odour. I do not have a separate grill for fish.