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Post by benmnwi on Jun 22, 2019 19:46:21 GMT -6
We caught some stocker rainbow trout today and I'm thinking about smoking them tomorrow.
I have a brine recipe, cherry, Apple and oak wood and a gas grill. How do I turn that into smoked trout? I'm thinking the brined trout should go on one side of the grill without heat and the low flame with wet wood should go on the other. In a few hours I should have smoked trout, right?
Any concerns about temperatures or getting worms from undercooked fish? I'd prefer not to have to visit urgent care because of this idea I came up with today.
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Post by biglakebass on Jun 22, 2019 19:52:28 GMT -6
Smoking fish is usually done at 200 when I do it.
Never done fish on a gas grill though.
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Post by batman on Jun 22, 2019 20:03:41 GMT -6
Stocker trout?
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Post by benmnwi on Jun 22, 2019 20:31:51 GMT -6
2017 wrx sti 0 60 timedefinite stockers. My dad and I took my 2 boys on their first trout fishing trip and we went to the main branch of whitewater where it was easy walking along the sandy shore. We caught 6 in 2 hours, so it was a success. The better streams have lots of itch weed and nettles, so we went with the easy path today.
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Post by benmnwi on Jun 22, 2019 20:37:58 GMT -6
I may have missed your question about stocker trout. By stocker trout I mean trout stocked by the dnr on some overfished streams as opposed to wild Browns or Brookies that generally taste better.
My kids watched a fishing show last night where guys caught wild rainbows/steelhead in Alaska. They said they wanted to catch one of those so we went after some mn rainbows today.
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Post by batman on Jun 22, 2019 20:38:08 GMT -6
Is that like high fenced deer?
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Post by benmnwi on Jun 22, 2019 20:42:02 GMT -6
These are definitely the high fenced version of trout. But technically they could swim downstream to the Mississippi if they so chose-
But they don't seem to choose that route often.
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Post by batman on Jun 22, 2019 20:45:08 GMT -6
When they closed the Ford dam my life changed forever. All the fish I chase now have nowhere to run. No place to hide.
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Post by biglakebass on Jun 22, 2019 20:48:13 GMT -6
Trout like that we grilled on foil with butter thinn sliced red onions and lemon pepper. Delish!
Are u talking 12 inchers??
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Post by benmnwi on Jun 22, 2019 20:51:57 GMT -6
I think they were all between 10-13"
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Post by benmnwi on Jun 22, 2019 20:52:47 GMT -6
When they closed the Ford dam my life changed forever. All the fish I chase now have nowhere to run. No place to hide. What's the ford dam?
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Post by benmnwi on Jun 22, 2019 20:55:00 GMT -6
Trout like that we grilled on foil with butter thinn sliced red onions and lemon pepper. Delish! Are u talking 12 inchers?? That's my standard plan for trout, but since these are stocked fish I thought they would be a good candidate for a first try at smoking them. I've been wanting to try it for a while and the brine recipe was in this weeks outdoor news, so it was meant to be. Just hope I don't get worms or anything if I mess it up.
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Post by biglakebass on Jun 22, 2019 21:00:17 GMT -6
They are so small they will be done in no time. Dont worry about a thing.
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Post by benmnwi on Jun 22, 2019 21:07:35 GMT -6
How long do you think they would take? Any surefire way to tell when they are done? My plan is to just smoke them until the skin is dry and they look like smoked salmon.
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Post by biglakebass on Jun 22, 2019 21:13:33 GMT -6
Can u regulate temp to about 200 on the grill?
Boy hard to say... maybe a couple hours??? I have never smoked fish that small. Man 2 hours might be overkill.
are you smoking them whole fish like the pic?
Flip em over after an hour i say. When the skin starts to easily seperate from the flesh with a fork check.. done.
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