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I’m looking to smoke some trout fillets for a party and would like to the basics. What kind of wood? And for how long? Brine or no brine? If you also have a killer trout recipe on top of that you get bonus points, in my book. Thanks all.
In the past I have just filleted the fish and sprinkled seasoned salt and pepper and garlic powder and smoked with alder. Didn't get any complaints and you can season a few differently for experimental purposes