Smokin Whole Trout In A Weber?

[patfish]

ANY and ALL tricks and tips are welcome. I've tried several times and I just can't seem to nail it. Help a brother out.

[brownieman]

Use the indirect cooking method...place them on the grill and cook over indirect heat approx. 7 minutes per side. this applies to 10-12" trout. Cooking time depends a little on the size of fish.

hope this helps

bm

[davekeim]

You can try the salmon way. Filet with skin on. Season as wish. Skin side down on grill. Don't turn. Scoop off grill. Meat will come off, skin will stick to grill.

Signed,

Cardiac

[Kansas Fly Fisher]

The indirect method is the best way! Smoking whole trout is very similiar to the method cardiac mentions, but with a slight twist. Watch for the skin to start to separate from the meat. When you see that the fish is done. I also have a receipe for a good fish rub at home. I'll post tomorrow when I get home.

John

[Gavin]

Here's one I got from a bud of mine...

Smoked Fish

Brine

In a bowl add enough water to cover the fish.

Disolve enough salt to float an egg.

Add about a tablespoon of liquid Zataran's Shrimp & Crab Boil and put in the fridge overnight. Sometimes I add brown sugar to the brine.

Smoke Prep...

Take fish out of the brine and let them air dry on a cookie rack till they are shiny and sticky to the touch (usually about 1/2 hour to an hour). This forms the pelicle which will seal in the juices.

Smoke over soaked hickory. Don't put anything in the water pan, leave it dry. My smoker has a door on the front for adding chips and I usually leave it open a little because you want to smoke and dry the fish, not cook it real quick.(Use indirect heat on your Weber)

Wrap the fish individually in foil after smoking and refriderate. After a day or two you can open the foil and stick a butter knife in from the "Cleaned" side and they will fall in half whereas you can just pull out the bones in one piece. (Eat them cold)

Works well for trout, or whatever you got. Cheers.

[rainbow]

Try this recipe when you smoke them:

3 smoked trout as above, deboned and flaked

1 container of sour cream

1 package cream cheese

1 clove garlic

1/2 tsp pepper

1/2 cup, or less, chopped green onion

soften cream cheese and mix with sour cream, garlic, onion and pepper or add additional flavors. fold in crumbled trout and serve chilled. be ready for the container to go fast. eat with crackers.

[SgtChuck64]

Put a hot plate in the bottom of your Weber and use fruit wood chunks. I like apple or cherry wood. Smoke for 8-10 hours and serve with ice cold beer.

[bojack]

does anyone remember what the link was that had the video showing how to fillet trout?

thanks.

[WebFreeman]

Search for "how to butterfly trout" and you should find it in the forum or on the net.

[jdmidwest]

I always take a whole trout without the head, spray it with butter flavor pam on the skin and the inside cavity. I sprinkle liberally Lemon Pepper seasoning inside the cavity and on the outside skin and cook on the charcoal grill over low coals. When the insides are white the trout is done. Peel the skin off and pick meat off the bones. Whole trout with the skin on seems to steam the inside meat and its nice and moist. You can stuff with mushrooms or onion.

This is the way I cook them at camp.

At home, fillet and place on top rack of smoker with lemon pepper. I have a 2 tier charcoal smoker and usually do meat for a week when I fire it up. Chicken and butts first and towards the end a rack of trout fillets as it cools off.