Smokin Whole Trout In A Weber?

[bill kelley]

I take whole trout, just the head removed. put a few chunks of onion in the body cavity, lay on aluminum foil , bring up and around the trout and just before closing add a half a jigger of dry vermouth. About 10 minutes on indirect heat on the Weber. when done the skin will flake off and the bones will lift out. Only good use for vermouth that I know of. I never put it in my martinis.

enjoy!

[taxidermist]

Not in a Weber but I fillet the fish, place on foil. Then use fresh oak branches cut across the grain. Turn the fire on low and smoke about 30 minutes until the meatis opaque. Its fantasic better than pork and I love smoked pork.