|
|
Post by smokenjim on Jul 23, 2009 5:04:41 GMT -5
dear smokers,
i would like to smoke a whole trout about a foot long but wondered how long, at what temp, and which timbers should i use.
help me O B ONE, your my only hope.
regards jim
|
|
|
|
Post by Don Thompson on Jul 24, 2009 12:35:43 GMT -5
I do the farmed trout from Costco. I split in half, salt and lightly spray with oil. I place the fillets skin down on foil. I of course, hot smoke them. Cooking them about 2 hours until I see a bit of brown on the white meat. Say 30-50 percent. The flesh is hard and not mushy. You can pull them anytime I just like the firmer flesh.
A whole trout that is a foot long is a bit different. The smoke will not come in contact with the meat. So I recommend brining this puppy, and smoking it on foil on the coal support grill, starting with 1/8th lower and 1/8" upper vent setting. Use about 4 coals well lit, put a couple wood chunks on the briquettes. Don't let the dome temperature get above 150 degrees! This assures you are cold smoking the trout. You will have to cook it for about 6 hours. If you can keep it with these low temperature parameters, then you will have some fine smoke trout!
Just don't get tricky with the vents. Set the lower one's narrow, and use the upper for temperature manupulation.
google "smoking fish" there is a great site that talks theory and how to.
Good Luck.
Don
|
|
|
|
Post by twoshots on Jul 26, 2009 21:42:56 GMT -5
Smoke the whole trout for about 1 hour in a rib rack so the cavity is up @ 250, then pack the cavity with butter, finely diced onion, and garlic, wrap titely in foil, continue cooking 2 1/2 hours at 275. Remove the trout from foil, gently cut a line down the lateral line grab the head and pull down the cut and remove the ribs and back bones.
|
|
|
|
Post by grampy39 on Apr 15, 2010 8:31:33 GMT -5
I brined three trout, about 12 inches, for 4 hours, cooked at 250 dome for three hours in a rib rack stuffed with onions and garlic---great!
|
|
|
|
Post by alisacom on Dec 11, 2015 10:28:54 GMT -5
dear smokers, i would like to smoke a whole trout about a foot long but wondered how long, at what temp, and which timbers should i use. help me O B ONE, your my only hope. regards jim |
|
