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I was inspired this morning by Ikrus's post and when I saw the Rainbows lined up in the fish case I picked one up.



A little over two hours with a constant 206 degrees, and one go at the smoke of wet apple wood chips.  Seasoned with a shake garlic pepper mix, kosher salt, sweet onion slices and lemon slices.


Smoked Trout (3).JPG


Smoked Trout (5).JPG


I also tried some little neck clams after reading about them too....