She Strengthens

Smoking Trout at Home: A Delicious and Easy Recipe

Why Smoke Your Own Trout?

Instead of buying smoked fish at the store, why not try making it yourself at home? Not only will you save money, but you’ll also have the satisfaction of creating a delicious and unique dish that’s perfect for salads, chowders, or even apâté.

The Essential Equipment

To get started, you’ll need a few special pieces of equipment, including a charcoal grill, long heatproof tongs, matches or a lighter, newspaper, and a few disposable aluminum pans. You’ll also need lump charcoal and wood chips, which can be purchased at most hardware stores or online.

Choosing the Right Wood Chips

The type of wood chips you use will depend on the origin of the ingredient you’re smoking. For example, cedar chips pair perfectly with Pacific salmon, while hickory chips are ideal for Southern catfish. For this recipe, we recommend using hickory chips, but feel free to experiment with different types of wood to find your favorite flavor.

The Smoking Process

Step 1: Prepare the Brine

Combine water, salt, brown sugar, bay leaves, and peppercorns in a small saucepan and cook over medium heat, stirring until the sugar has dissolved. Let the mixture cool to room temperature, then pour it into a large resealable plastic bag with the trout. Seal the bag and refrigerate for exactly 2 hours.

Step 2: Prepare the Grill

Soak the wood chips in a bucket of water for at least 15 minutes. Meanwhile, prepare the grill by removing the cooking grate and setting it aside. Fill a chimney starter halfway with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Stack the charcoal in a slight slope against the side of the grill bowl, then add the damp wood chips to the middle of the unlit charcoal.

Step 3: Light the Charcoal

Twist two or three sheets of newspaper into rings and place them under and inside the chimney starter. Light the newspaper through the holes at the bottom of the chimney, then carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile, then top with the remaining wood chips.

Step 4: Smoke the Trout

Place the trout on the cooking grate over the drip pan, brush with a thin film of oil, and cook, covered, until the trout is amber in color and starts to flake, about 25-30 minutes. Halfway through the cooking time, check the grill temperature, which should be between 250°F and 300°F. Adjust the temperature as needed by adding more water to the loaf pan or adjusting the vents.

Enjoy Your Delicious Smoked Trout!

Once the trout is cooked, remove it from the grill and let it cool. You can now crumble it over salads, add it to chowders, or turn it into apâté. The possibilities are endless, and the best part is that you made it all yourself!