1.5 gallons water
1.25 cups salt
5 lbs trout fillets
1 lb hickory chips
Dissolve salt in one gallon water. Place fish in salt water and
marinate in refrigerator for one hour.
Remove trout, rinse and dry thoroughly. In two quarts water,
soak hickory chips for several hours or overnight. Store in cool
place while soaking.
Use a covered grill (charcoal, gas or electric); low heat. Cover
heated coals with 1/3 of the hickory chips. Place fish, skin-side
down, on well-greased grill about 4 to inches from coals. Close
grill hood and open vent to circulate smoke. Add additional
hickory chips as necessary.
Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF
30 to 40 minutes. Trout is done when the cut surface is golden
brown and flakes easily with a fork.
Serves 6.
