First time smoking Trout tomorrow in the UDS, getting in some prep images in case I've stuffed something up already and for some tips.
I've read many of the threads for smoked Trout which has been a great help.
I'm leaving the fish in the brine overnight so roughly 12-15 hours. (If it comes out good I'll post)
After the brine I will let dry like to get pellicles to form.
My main question is...How long should I expect the whole Trouts to be done...at a temp roughly 120-150 Fahrenheit? Should I go more/less?