Smoking trout filets


 
John Neuser

John Neuser

TVWBB Fan
So it's been a dreadfully long winter and I've been jonesin' to smoke something, anything. Today in Costco I came across some trout filets and I thought, "Great" let's smoke these so I bought two packages. Now I'm thinking, "What the heck did I do". I've smoked whole trout, salmon, chicken, ribs, brisket, butts, yada, yada, yada but filets? What was I thinking? They are about 3/8" to 1/2" thick so I know they'll smoke pretty quickly but beyond that, I'm lost. Can somebody help me with:
1. Cooking temperature?
2. Cooking time?
3. What kind of wood? I only have cherry, pecan, hickory and oak.
4. Any suggestions, comments and or thoughts would really be appreciated.

Thank you

Oh, and I'll be using an old Brinkman that I use exclusively for fish.
 
This is my trout brine:

Trout Brine
1 bottle teriaki sauce
2 C. brown sugar
1 C. kosher salt
1 Tbsp onion powder
2 Tbsp garlic powder

mix all ingredients with enough water to cover fish
DO NOT use metal bowl/container

I would light wood at 225 for maybe an hr-hr 1/2
 
Another possibility is to cook the trout on a plank in your grill. Steelhead done this way is terrific. Trout should work just as well. I would do as the others suggest, and brine it, but then consider cooking on a cedar plank. They are available at most any place that stocks grills and supplies.

Keep on smokin',
Dale53
 
I did a salmon fillet on a cedar plank this weekend. Cooked completely indirect. It was surprisingly smokey, and quite delicious. Can't wait to hear how the trout turns out.

Robert McGee said:
Another possibility is to cook the trout on a plank in your grill. Steelhead done this way is terrific. Trout should work just as well. I would do as the others suggest, and brine it, but then consider cooking on a cedar plank. They are available at most any place that stocks grills and supplies.

Keep on smokin',
Dale53
Click to expand...
 
I brine mine in a strong brine for about three hours. Then take out and dry thoroughly with paper towels and run air over them with a big fan for at least an hour. Then if,you can't cold smoke I would smoke them at 200-225 until they are done. Check the thickest part of the filet for flakiness. Any kind of wood will do. I have used apple a lot and even hickory,with good results. Also it always seems to taste better after it's been in the refrigerator overnight after it's done smoking. Sorry for the long answer.
 
So here are the results of my first trout fillet smoke. They were a disappointment. "Dry and bland" as a coworker told me. Good news is that it did not cost me a lot, made a GREAT smoked salad with a little Mayo and capers, learned that I need to try bringing and seasoning AND, last but not least, the dog loves the skins after slow drying them on the gasser. Glad I did it my way the first time. Very basic. Might have over cooked them in an effort to get the smoke. Will definitely give it another try. Thank you for your responses.
 
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