Whole smoked trout...simple and tasty (recipe, catch and cook)

[@FrankLeGrand]

Thanks for posting, I tried it exactly as you described (but with A LOT LESS salt in the brine, for health reasons), and it came out great, I'll do it again!

[@FishfulThinker]

Glad you enjoyed it!

[@ranm1ac]

Nice to see you knocking it out if the park again. I was searching for smoked trout and you were the second one that come up on my list. Nice to see a long time friend on here!

[@CarpQuest]

Not only good eats, but a great way for cooking trout for those that don't want to have to deal with the bones !

[@danieparriott265]

FINALLY! Been looking all over to find how to smoke a good sized whole trout .... everything I've found before this is using little dinky 10-12" stockers .... got into a good bunch of 3-4 pound rainbows with big fat paunches for bellies .... this vid is the only one that comes close to what I have to work with ... head off so they fit in the cooler for the trip home.... wet brined sounds good, .... deep scoring before brining makes SO much sense if you think about it, as does the diagonal placement on the grates .... stuff that NOBODY else (that I've seen so far in my G00gly searches) has even bothered to mention ...

[@kentonlemon]

That’s looks delicious! Thx for sharing

[@johnflorence2672]

trout is one of evidence of god existence ... its DELICIOUS

[@67polara]

Don't look bad. I miss trout fried in a skillet with the flour. Crispy tail and skin which I do eat. And I like the bone removal starting from the tail using a fork it's easy. yum.

[@shalps9681]

Amazing. This in Colorado?

[@FishfulThinker]

Thanks! Yes, Northern CO

[@hunterb.4942]

Awesome! I’m gonna start smoking trout instead of crack! 😜

[@RHEC1776]

That is a pretty oven 🤣🤣🤣. Where's your smoker at

[@Sean-ex9ip]

225°F too? I like mine at 150

[@calenlight6817]

what if you are using whole frozen trout, would a dry brine be better after they thaw?

[@FishfulThinker]

Well, I have not tried it with a whole trout, but I had whole side fillet off a salmon that was frozen. I simply thawed it in the liquid brine and proceeded smoking it normally from there. Came out great

[@pattyrumler9506]

What is the Temp for smoking the Rainbow ? Thanks Fishful Thinker.....

[@curlylarrymoe]

He did 275 for 3 hrs but thats a larger fish. Trout are forgiving lots of fat but seems too long for me. On a pellet grill I prefer to smoke it at 180 for maximum smoke for about an hour, then crank it to finish however you like it. I have a pitboss with searing capabilities and like a crisp skin and tail. I also use grill grates/insert specifically for fish. Spray them with olive oil first. I am cooking 7 trout tonight. Not as good cooking over an open campfire 30 min after catching but will be awesome!

[@jixxxxer17]

that trout looks great I will have to try it mainly for the way the meat came off the bones so easily that has always been a problem for me, all the bones, millions of them in a trout, thanks !

[@douglasalan7786]

Fantabulous bro !

[@Esoxfan]

Just curious how your smoker is holding up any rust or mechanical issues? I just ordered one

[@FishfulThinker]

Mine is almost 4 years old and live on my deck outside a since day 1...so far no rust at all and it works perfectly still. I cook on it a lot. I do keep it covered with a Camp Chef cover and am on my second cover as the blaring sun on my deck eventually eats it up.

[@Esoxfan]

Thanks for the reply looking forward to using mine. This model still seems the best value out there

[@DeeHermanson]

Yeah awesome video if I actually know what the brine is made of LOL

[@teresareyes934]

Thank

[@jonthornton10]

How would you know the smoking time for a smaller fish?

[@FishfulThinker]

We'd test for doneness with a fork. In the case of this trout, we planned to chunk th emeat into smoked fish dip so we smoked it a bit longer than if we were going to eat it straight. The extra time lends more flavor and texture; the meat hydrates a bit when the liquid dip ingredients (sour cream, mayo, lemon juice, et al) are added.

[@harrykuheim6107]

Just get a $79 dollar BBQ at Fred Myer..build a applewood fire on one side and put the Fish on the other....

[@steveg8322]

Great,but I leave the heads on,oh yeah.

[@cah0261]

Trying the brine tonight. Results tomorrow.

[@oriwittmer]

Marttiini knife?

[@shield707]

Cool smokers but they just don't roll smoke like a traditional... sad but true...Happy BBQin 👊 Good job btw

[@stevengerig6247]

Big Mon!

[@rickfisher8974]

Can you do this with speckled trout?

[@FishfulThinker]

Well, I've never tried it personally but I'm quite certain it would be very tasty if prepared with fresh speckled trout. In my experience, nearly any fish that is brined and smoked is good. I'd love to hear if you try it.

[@idiotburns]

looks like Chelan County

[@TheFrogfeeder]

My neighbor gave me a nice electric kettle smoker...first thing I did was rip out all the electrical components...that’s cheating ;) but I like what you did with the fish, I’ve never smoked trout before, was wondering if folks kept or removed the heads and tails...thanks for the video

[@FishfulThinker]

We'll be the first to admit that using electric to smoke is cheating compared to an old school wood pit smoker, but dang it's convenient and allows us to do a lot more smoking! We remove the heads for smoking, but that's strictly a personal preference.

[@TheFrogfeeder]

Lol, I’m just joshin ya dude, I get it, the ease is what it’s all about, it’s just easier and cheaper for me to use fire :)

[@TheFrogfeeder]

Fishful Thinker I live in Ca, and tho i have a small publicly owned local utility company for power and I’m not subject to PG&E, electricity is still fairly expensive ;)

[@Motomadman43]

@@TheFrogfeeder You can run these smokers off of a 12v battery and an inverter. They dont use that much electric. Its an auger, small fan and on start up a glow plug gets the pot fired up. Pennies to operate...

[@TheFrogfeeder]

Motomadman43 NOTHING costs pennies in California...

[@RMEnthusiast]

Looks like trout came out dry and overcooked :)

[@parko246]

was thinking the same thing 3 hours at that temp is a recipe for quick jerky

[@GSXR1300X]

concur.

[@m3sparky1]

it would depend on the smoker, i dont have this type but on mine it takes about 3 to 4 hours to reach a internal temp of 145. i usually put ice in teh water pan though so that slows it down.

[@larry3051]

Better if its filleted then you get more flavor in the meat

[@RHEC1776]

What the heck. Where was the smoke at 🙄🙄

[@kevinhofferth6097]

I didnt see any physical smoke that thing should be choking on a cigar it should be so smokey with lemon circles and butter basted while smoking for me🍋🐟☁️

[@phillippoggi8080]

Temperature too high, and the cook was too long.

[@SodaTech1]

looks very dry fish...

[@BarChrome]

Great view, great dinner. Thanks!