Smoked meats are now the trend. Many people find the natural smoky flavor on food very exciting. Smoking food has become the trend in many barbeques. Plain grilling is no longer the norm. Trout can be smoked too. Smoke-grilled trout can be one of the most delicious delicacies you have ever tasted. You could surprise your guests next time you invite them for a party by making them the delicious smoked trout. Do you know to smoke a piece of trout? If you don’t, do not be alarmed, we got you covered. Preparing smoked trout should actually not be such a daunting task.
We seek to inform you in various aspects of grilling and grills. Smoking has been practiced since time immemorial. Lately, barbeque enthusiasts have found creative ways of preparing smoked meals. This is a comprehensive guide to preparing smoked trout. Tag along and let’s help you prepare that best-smoked trout in town.
Steps of Preparing Smoked Trout
Before you get to smoking the trout. You need to have smoker grill ready. The process of preparing the smoker is often overlooked by many people, and they end up not getting the best results. Following the following steps to ensure your smoker grill is ready to start smoking some trout.
- Whichever type of smoker grill you are using, the process of smoking the trout is the same. Start by ensuring the smoker grill is clean.
- Place some water in the water bowl and add some wood chips in the wood chip bowl as well. The wood chips should be wet, having been soaked for not less than two hours. Wet wood chips produce a stronger and steady stream of smoke.
- Allow the smoker grill to preheat with all the mentioned components inside. Electric and gas smokers usually heat up very fast. A charcoal smoker might take up to 30 minutes to light up. Charcoal smokers produce the best results as far as smoked are concerned though.
As the smoker grill preheats. You need to prepare the trout. Use some olive oil to moisturize the trout, and apply all the spices you need to. Take your time to season the trout well as you wait for the smoker grill to heat up. It should heat up to a temperature of 275 degrees F.
- Place your trout into the smoker grill once it has hit up, and there is ample smoke. The trout needs to land in the smoke while it is still soft and raw so that it can immediately catch the flavor. It will not catch the flavor if it is already cooked and has started to dry up.
- Let the trout cook for 10 to 15 minutes, before flipping it and letting it cook for 10 more minutes. Ensure the water bowl do not go dry during all this time. There should be a steady stream of smoke all through too.
Get the trout out of the grill once it is done and wrap it loosely with a piece of foil, and allow it to simmer for a few minutes before slicing.