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Smoking Lake Trout

post #1 of 7
Thread Starter 

Does anyone know what temp and how long to smoke a big slab of lake trout? I have had it in brine for 24 hours and smoker is rolling at about 215 degrees. I am just getting ready to throw it in. This is my first time smoking fish

post #2 of 7

I smoke mine until they flake with a fork -- time depends on the thickness of the cut or fish.  Whole 12-14 inch trout are done at those temps in about an hour or so, depending on how dry you like them.  I usually smoke them at around 200* -- more smokey goodness gets in for my taste.

post #3 of 7
Thread Starter 

It turned out really good... Thanks for the tips

post #4 of 7
Quote:
Originally Posted by bwelch77 View Post

It turned out really good... Thanks for the tips



You're welcome!  Glad it worked out!  Where's the pix?

post #5 of 7
Thread Starter 

Smoked Trout1.bmpSorry. I meant to post the pictures last night. This is after it was smoked and cut in half... As you can see it was a huge lake trout

post #6 of 7
Thread Starter 

Smoked Trout2.bmpI took this just to show the size of the fish on the baking sheet. As you can see we couldn't stop picking at it

post #7 of 7

Looks-Great.gif. Cook always gotta sample the goods, and lots of times resample

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