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Post by benmnwi on Jun 22, 2019 21:18:38 GMT -6
Ill smoke them whole like they are in the picture.
They are small enough that once the skin is dried on both sides they should be done I'd think. Only one way to find out.
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Post by sd51555 on Jun 22, 2019 21:34:13 GMT -6
Ill smoke them whole like they are in the picture. They are small enough that once the skin is dried on both sides they should be done I'd think. Only one way to find out. Getting the violent shits and getting legitimately sick are two different things. Somebody has to go first. |
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Post by benmnwi on Jun 23, 2019 10:58:12 GMT -6
 minority report wooden ballthe trout were brined overnight and now they are air drying for an hour before hitting some cold smoke. I don't have a smoker and the online experts say cold smoke is needed first for several hours before smoking at 225. Now one I need to figure out how to get a small wood fire with smoke, yet keep the temp below 100. This seems to defy my experiences with fire, but I'll give it a try. |
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Post by biglakebass on Jun 23, 2019 11:55:23 GMT -6
Why is cold smoke needed before smoking?
Never done that before.
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Post by batman on Jun 23, 2019 12:04:25 GMT -6
I cold Smoke with a few charcoal and a bunch of pellets. Pellets can go in foil atop coals
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Post by benmnwi on Jun 23, 2019 14:47:18 GMT -6
 the trout have been smoking for 2 hours and seem to be doing ok. I have no thermometer in the grill since mine broke years ago, but I know it is giving off some heat so I'm over the 75-90 degree cold smoke goal. So I'm just letting it smoke at the lowest temp I can before I come up with my next step. The he article I read said to cold smoke for 4 hours then raise the temp to 225 for a short amount of time to bring the meat temp to 185. Then you won't get the shits. Well the article didn't say that, but I think that's what they meant. |
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Post by benmnwi on Jun 23, 2019 14:48:57 GMT -6
No heat is coming from the grill- the smoke is coming from chunks of oak, cherry and apple burning in a bakers square our pan covered by foil. I read that's how the Indians did it 200 years ago with salmon
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Post by biglakebass on Jun 23, 2019 14:57:00 GMT -6
I have always smoked 200 degrees start to finish.
Not saying that method is bad or wrong.
But I surely dont think its needed.
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Post by benmnwi on Jun 23, 2019 16:26:00 GMT -6
My cold smoking plan took a bad turn once the oak and cherry started flaming up. I did not catch that as quickly as one would hope. It's hot smoking for the rest of today now. I'm also going through more beer than anticipated.
I just threw on a bacon wrapped venison backstrap because I have to cut my losses. But this may go wrong as well. I'm planning on taking out the trout soon and letting the venison go at higher heat.
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Post by biglakebass on Jun 23, 2019 16:52:34 GMT -6
The fish will be fine. Let it go to the point where you can peel the skin off with ease. you are fine. I would think its got to be done by now.
Did you flip the fish over at some point?
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Post by benmnwi on Jun 23, 2019 18:57:46 GMT -6
 im pretty sure I have smoked trout. Well at least they look like smoked trout. The venison over the coals/smoke turned out awesome and the trout seem to be doing their thing on the cold half of the grill. They have been been on smoke for 7 hours and by my calculations that means I should be able to eat them without getting parasites. Only one way to find out. I need to drop a few pounds anyway, so i win either way. |
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Post by benmnwi on Jun 23, 2019 18:59:07 GMT -6
I flipped these trout a bunch of times, so they seem to be cooked/smoked evenly. That may or may not be enough, but it's a good start.
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Post by benmnwi on Jun 24, 2019 11:01:25 GMT -6
The smoked trout turned out awesome - just like the smoked salmon taste and texture I was hoping for. I think I need to go trout fishing more often.
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Post by biglakebass on Jun 24, 2019 11:08:30 GMT -6
Sweet!
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Post by Sandbur on Jun 24, 2019 14:42:11 GMT -6
The smoked trout turned out awesome - just like the smoked salmon taste and texture I was hoping for. I think I need to go trout fishing more often. I was cooked about a 5 pound lake trout over a camp fire. About the best trout I have ever eaten. |
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