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Smoker | |
| 4 fillets fresh trout, pin bones removed about 1 pound (or get the large slice at Costco) 2 tablespoons extra virgin olive oil 4 teaspoons seafood seasoning Click Here | |
| Set smoker to smoke only, using fruit wood, like apple or cherry. Prepare the fillets by removing the pin bones from the trout using culinary tweezers (this is for fresh caught, normally what you buy will be deboned). Oil the fillets and then apply the dry rub to the flesh side of the trout . I like good coverage, but this is to taste, basically I like to thoroughly coat. Place trout on the smoker and smoke for 60 minutes (you can go longer if you want more smokey flavor). Turn the smoker up to 180 (you can go up to 225 if your in a rush) and smoke another hour or so or until the internal temperature of the trout reaches 140 degrees F at the thickest portion of the trout, or the fish feels firm to the touch. Remove and let sit for 5 – 10 minutes and serve with your favorite side. If it's done early you can set the smoker back to smoke only and leave it for a while more. | |
Excellent | |
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