Smoked Trout

1. 1
   prep · ~45 min

   Cure the trout.

   1.In a small bowl, mix brown sugar and salt together.

   2.Pat the trout fillets dry with paper towels.

   3.Sprinkle the sugar-salt mixture evenly over both sides of each fillet.

   4.Place in a dish, cover with plastic wrap, and refrigerate for 45 minutes.

   TIPThe cure firms up the flesh and draws out excess moisture — don't rush this step.
2. 2
   prep · ~60 min

   Rinse and form the pellicle.

   1.Rinse each fillet under cold running water to remove all the cure.

   2.Pat completely dry with paper towels.

   3.Place fillets skin-side down on a wire rack set over a baking sheet.

   4.Let them air-dry at room temperature for 45–60 minutes until the surface feels tacky and glossy.

   TIPThe tacky surface is the pellicle — it helps the smoke adhere and keeps the fish moist.
3. 3
   prep · ~20 min

   Prepare the smoker.

   1.Prepare your smoker or grill for indirect cooking at 200°F.

   2.Drain the soaked wood chips and add them to the hot coals or smoker box.

   3.Let the smoke become clean — wait until it’s a thin blue stream, not thick white clouds.

   TIPThick white smoke tastes acrid and bitter. A nearly invisible blue smoke gives the cleanest flavor.
4. 4
   bake · ~120 min

   Smoke the trout low and slow.

   1.Place the dried trout fillets skin-side down on the smoker grate, away from direct heat.

   2.Close the lid and smoke for 90–120 minutes, maintaining 200°F.

   3.Check the trout’s internal temperature with an instant-read thermometer — it should reach 145°F.

   4.The fillets are done when the flesh flakes easily with a fork and is opaque throughout.

   TIPPeek through the vent — avoid lifting the lid too often so the temperature stays steady.
5. 5
   rest · ~5 min

   Rest and serve.

   1.Transfer the smoked trout to a clean plate and let it rest for 5 minutes.

   2.Season with a small pinch of freshly ground black pepper.

   3.Serve warm or at room temperature with fresh lemon wedges.

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