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I plan on smoking some trout this weekend. I have a water smoker. Need a recipe for brine and suggestions as to what type wood chips to use and also what to put in the water pan.

Any ideas? Thanks!

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I've got lakers in the smoker right now. I use the high mountain alaskan king salmon brine and it's excellent. I smoke them whole so I brine them for 4 days and rinse and dry. pre-heat the smoker to 130 and let them sit at that temp for 45 min then start the smoke and raise the temp to 145-150 for 2 hrs and the last 1- 1 1/2 hrs at 165-170 with smoke at that time as well. I use alder wood. smoking with hickory that long would be to strong for me I like the lighter smoke from alder and they turn out great. I never use water because I like to dry the fish down just a bit to get the right texture. good luck

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Thanks for the advice guys, never would have thought of a store bought brine. High Mountain it is. Also think I will try the apple wood, never used much more than hickory or mesquite.

Fishgutz, nice fish on your avitar...

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I used the High Mtn. on my trout this weekend. Put apple cider in the water pan and used apple wood chips for smoke. Turned out great! Thanks for the advice.

Is there anything better than smoked trout?

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One other thing I like to do with my smoked fish is to do a baste for the last 1/2 - 1 hour. I still use the High mountain brine... just finish them with this.

In a small sauce mix 1/2 cup apple juice or cider, 1/2 cup brown sugar, 1/2 cup honey. Heat over medium low heat till all sugar and honey is disolved. Bast on the smoked fish once or twice during the last 30-45 minutes. Puts a nice sheen and a slight sweetness to the fillets.

I even do this on my smoked walleye and crappie fillets... (which are awesome by the way!).

Try it... I think you'll like it!

Good Luck!


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  • Your Responses - Share & Have Fun :)

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