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Rainbow Trout.... Help...

post #1 of 5
Thread Starter 

My local city is stocking Rainbow Trout in our local neighborhood fishing pond today, and I need some advice on smoking them. if anyone has any bbq advice that would be great as well.

 

I have cherry, peach, apple, mesquite, and oak wood on hand. Logs but I can chip it,

 

pellet, I have apple, peach, pecan, hickory, mesquite and oak.... I went a little crazy when they were on sale at academy. No alder... have not seen it locally.

post #2 of 5

apple or peach is your best bet. you can smoke at 225 till fish is done or smoke at 200 till fish starts to dry . fish  jerkey?

post #3 of 5
Gill and gut. Remove the scales. Use a 4:1 brown sugar to salt brine. Pack mixture inside cavity and cover all around. Brine for 4-8 hours. Rinse. Air dry to form pellicle. Smoke. I prefer to use lower heat for small trout 200-225. Alder is great, but any sweet wood will work. I smoke to texture not temp. Meat should be flakey, moist and pink. Bones and skin will be easy to remove once smoked.
post #4 of 5
Quote:
Originally Posted by dirtsailor2003 View Post

Gill and gut. Remove the scales. Use a 4:1 brown sugar to salt brine. Pack mixture inside cavity and cover all around. Brine for 4-8 hours. Rinse. Air dry to form pellicle. Smoke. I prefer to use lower heat for small trout 200-225. Alder is great, but any sweet wood will work. I smoke to texture not temp. Meat should be flakey, moist and pink. Bones and skin will be easy to remove once smoked.

 

This is a good plan. I will add...Just begins to separate, flake, when you press on the thick portion at the head end. There will be some carryover and if very flaky when you pull them carryover will make them dry...JJ

post #5 of 5
Thread Starter 
Thanks for all the info. This really helps a lot. I found quite a few in my search, but most were not addressing my woods I have on hand.

Again, thanks to everyone that contributed.
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