On Mon, 23 Jul 2007 14:46:58 -0400, "43fan" >
wrote:

>
><ima@azzhol> wrote in message
.. .
>>I smoke trout quite often as I have mt own trout pond. I don't brine
>> them first, although I'm not voting against that technique. I usually
>> use a light dry rub, smoke at about 150-175 degress for about 3 hours.
>> I've used both apple and cherry wood. Comes out GREAT!
>
>Thanks! Suggestion on a rub? I hope with the warmer temps now I can
>actually get my smoker down to that temp. I know I can get it down to
>around 200 with little problem, below that, if done during the daytime
>anyway(sunlight, no way to get out of it either) it might be difficult to
>get below.
>
>I'll probably have about 4-6 filets coming to me in a few days, so I'll give
>it a try and let you all know the results. Definitely like to have some
>suggestions on a rub though. Oh, I have both apple and wild cherry, so I'm
>guessing either one is fine?
>

I prefer the apple but that's just my personal tatse. I use Emeril's
rudtic rub, home-made and I go heavy with the garlic and onion, but
again that's just a personal taste thing.