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!

ima@azzhol wrote:

> 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!

That's definiitely the best temp range in my experience also.
Gentle heat.

Your own trout pond? Pretty darn cool.

--
Reg

<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?

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.