Smoked Trout Recipe
How To Smoke Trout
Smoking a trout whole with the skin on gives it protection against the low and slow smoking process that might otherwise make the trout dry out or give it too strong of a smoky flavor. If you use this smoked trout recipe with the skin on, it will turn out with a more tender and juicy fillet of fish that is not over smoked. Just like all fish, trout is a good dinner option if you want a smoked meat and don't have time to smoke a large cut of meat like a whole smoked chicken. Smoking trout usually only takes about 2 hours, unlike some whole smoked meats that can take up to 8-10 hours.
Smoked Trout Recipe Ingredients
Smoked Trout Recipe Directions
The cooking time will take approximately 2 to 3 hours total to smoke the trout. There is not as much emphasis on making sure the trout is completely cooked throughout compared to red meats. There is one simple test you can always perform with fish to check for doneness. Simply insert a piece of metal, a fork or a meat thermometer work best, in the middle of the trout and leave it there for 5-10 seconds. Then simply pull it out and feel the end of it to determine if it is warm or not. If it is warm you know your fish is done and you can pull it off the smoker. You can also check to see if the trout has turned to a flaky texture with a white color. See our meat doneness chart for a full list of different meat doneness internal temperatures.