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Try this recipe and enjoy the smokey flavours of this trout dish.
Mix brine well so as to dissolve the sugar.
Soak fillets with the skin on for about 15 – 20 minutes.
Remove from brine and pat dry before putting in you smoker or on the Bbq. Smoke for around 25 – 40 minutes until fish is flaking.
To smoke on your BBQ:
Get some appropriate wood from BBQ’s R Us such as Mesquite or Hickory and using the smaller pieces put them on a triple layer of alfoil then lay that foil directly on to the BBQ burner by removing the cooking grate that sits above it.
Have a spray bottle to hand in case any of the wood catches fire as smoke from that will be acrid and unpleasant tasting on the fish.
Spray to dampen out the flame.
Place the fish on the grill next to the wood or on a wire rack so that the smoke can surround the fish.
Put the lid down and let the smoke do it job.
When Trout is cooked remove from the BBQ and flake the fish off the skin and discard it.
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