Smoking Trout

[Far-I]

I am sure that this has been in this forum quite a few times in the past, so i hope anyone doesn't mind my ignorance....

I am getting ready to smoke some trout and had a couple questions.

What are some good marinades?

What kind of woodchips should i use?

I have an old homemade smoker of my grandpas. Should i find a way to get a thermometer in it? How do i check the temp of the meat?

How long do i smoke it for generally?

I am sure there are a lot of opinions for this topic on this site so lets have 'em! Thanks....

[crawdad]

If you do a search here you'll get a few results also....

Marinades/brines: google 3 mens fish smoking and follow the instructions there. Just about everything is covered, they do a good job explaing everything and that will help you a lot. They have all the processes down and I picked up some good tips there. Ajdusted my own brine recipe from theirs.

Woodchips: I like alder, like the tag alder brush kind growing in the low areas by fields & creeks. Otherwise apple is a second, and maybe some maple chunks. Use one or two pans worth depending on how smoked you like. The pellicle process is explained in the above and that helps with a good finished product.

Thermometer : If you're getting into smoking anything get a thermometer. There are proper temps for everything. If you need one for inside the smoker get an oven type. I have a electronic probe type for the meat about 9$.

How long: Depends on smoker temps and thickness of the fish. Again see the 3 mens process they have tables and times/temps depending on thickness. Hot smoked is the norm. If you get fish up to temp and want to 'degrease' it a little more depending on the type of trout you have I would do that. Depends on how greasy you like them.

Good luck, its a fun hobby!

[Far-I]

Thanks. I will google that. any special brines people wanna share?

And why not mesquite? Too strong a flavor on the fish i'd assume?

[crawdad]

theres a 'salmon university' HSOforum, they have a dry brine that a friend has used and he really likes it. Mostly brown sugar and some other stuff. I use brown sugar, bay leaves, lots of pepper (use white if you can get it) and depending on the mood some minced garlic and a pinch of cayenne (sorry, part cajun) for a wet brine.

The additions would be to the brine recipe from 3 mens recipe pretty good stuff. I haven't done it, but you could simmer the ingredients for a bit, chill, then let your fish soak. That would help all the flavors meld. Make sure your brine and fish are chilled, and not sitting out getting warm.

Have not tried mesquite for fish, it is strong and normally used for beef and poultry but to each his own, it might be great. Or try a blend of mesquite and maple/oak....I like strong smoky fish myself. I think most the commercial smokers use maple FWIW.

I'm sure others will pop in for their favorite brines too.

[Chef]

Simple Brine:

1 Gallon Warm Water

1/2 to 3/4 C. Kosher Salt--experiment here to your taste level.

1/2 C. Brown Sugar

Mix Well, dissolving both ingredients well. Soak 3-4 hrs. for each 1-inch thickness of fish.

Smoke and enjoy.

[DonBo]

Simple Brine:

1 Gallon Warm Water

1/2 to 3/4 C. Kosher Salt--experiment here to your taste level.

1/2 C. Brown Sugar

Mix Well, dissolving both ingredients well. Soak 3-4 hrs. for each 1-inch thickness of fish.

Smoke and enjoy.

This is all I use too. One note, I like to brush a little maple syrup or honey on the fillets about 1/2 hour before they are done.

[Mnfisher]

Someone told me today they just sprinkle on salt instead of using a brine. Has anyone tried this? How long do you leave it on? What kind of salt? Sounds easier than a brine. Thanks

[Surface Tension]

Far-I, I'd steak those B-Side lake trout out in 1" chunks but if you want fillets leave the skin on and poke a few drain holes in the skin. I use one gallon of water to 1 cup kosher/canning salt, one teaspoon sodium nitrate. Or 1 cup quick cure salt to 1 gallon of water. You can add equal amounts of brown sugar or sprinkle brown sugar on the fish once its in the smoker. Soak overnight in plastic or stainless steel container. I use a cooler, depending on outdoor temps I might add some ice.

Rinse and let fish dry.

You'll want a thermometer. I start out at 180 and raise the temp to 200. I use full smoke the entire time. Thats not to say its going to smoke the entire time though. As it takes time for the wood to start to smolder at start up and every time you add wood. You won't gets complaints of too much smoke but you will if there wasn't enough smoke. To keep the wood from getting to flame choke the air off by put a lose fitting lid on your make a packet with wood wrapped in tinfoil. I use alder, I like the flavor and I have plenty of it. 1" dia or smaller, use a lopper and cut into 1-2" pieces. That would be green/living alder. If your getting soot, its because your wood was allowed to flame.

How to tell when it done. Well that is the million dollar question. A guideline in internal temp to 160 degrees and held there for 30 minutes. I go by looks but will say you can get fooled and leave it in too long. Once the fish is cooled it'll firm up. If you get just past the point where the opaque is gone your close to finished. With lake trout the amount of fat that is another consideration. The fat must be melted but not all dripped out. An inland laker will be leaner then some of the sub species of Great Lakes lake trout. Depending on the smoker and size batch you can and most likely not have and evenness of heat throughout the smoker. So you might be pulling some and leaving some to finish. If its one fish on a single level the you could assume that they'll be consistent.