1st smoked trout of the year

[Nevada Ed]

Went out for kokanee and hooked into a 17" rainbow and a 16" Cutthroat in the cold 56* surface waters of this lake that is open to traffic, finally, from all the snow, that we received this year.

My over night brine was a little "Weak" on this first try, of 2023
and even though the meat hit 139* internal temp, on this 2 hour smoking at 165*, the meat even thought very moist, and cooked,
lacked the flavor and smoky taste, that I was looking for.

I did "Doctor up" the other rubber made container that held the kokanee, that we caught and it will get at least a 3 hour smoke,
with the hope that it turns out in a 8.5 rating.

Have a great summer, every body.

 

[S&W ucla]

Didn't happen without pics! Sure do love food pics here, it SOUNDS good. Without being able to taste it, at least let us see it.

 

[Nevada Ed]

Here is a picture of the trout on the smoker.

The kokanee w/o the head & tails will be smoked today for at least three hours.
If they don't work out, I may have to fillet them, to get the needed results?

Two inch salmon fillets turn out great. Later.

 

[Rule3]

I miss fresh water trout fishing!

 

[Rudi]

Love it! Smoked trout, salmon, sturgeon, so good. You could use it for money.

 

[6518John]

Cold Smoked Salmon.

Ed—you ever cold smoke your fish? That is about the only way we smoke fish anymore we love it prepared that way so much. I think you can do on any type of smoker of you have a little pellet grate. The brining process is a bit of a pain and it takes a couple of days to get it ready to smoke. But once ready it’s easy.

It is so hot here we have to keep a big ice tray in the smoker, but other than that the smoking is easy. We have done salmon and several species of trout. All have been excellent.

Big Green Egg Cold Smoked Salmon - The BBQ Buddha

 

[lihpster]

Love it! Smoked trout, salmon, sturgeon, so good. You could use it for money.

For many years, the natives in this area did just that.

 

[Nevada Ed]

Ed—you ever cold smoke your fish? That is about the only way we smoke fish anymore we love it prepared that way so much. I think you can do on any type of smoker of you have a little pellet grate. The brining process is a bit of a pain and it takes a couple of days to get it ready to smoke. But once ready it’s easy.

It is so hot here we have to keep a big ice tray in the smoker, but other than that the smoking is easy. We have done salmon and several species of trout. All have been excellent.

Big Green Egg Cold Smoked Salmon - The BBQ Buddha

Back in the 60's my father had a friend down the street that
had a Chinese food & deli that used an old gutted out ice box
with just shelves inside, that he put his pork, sea food and my fathers trout & salmon into;
that had a 4" pipe running from it, to a fire pit, that he loaded up with wood, that let "Cold smoke" flow over the meats.

My old little Chief was almost a cold smoker in the winter time,
I had to put a box over it so the little electric element would put enough heat out to smoke my little 12" trout.

The only fish that I fillet are the large King salmon, in order to get
the thicker part of the fish cooked enough, or at least 125*,
if used that day for crackers & dip.

A smoked Turkey or Ham is also very good, with a temp robe to get it right.

 

[S&W ucla]

Those look delicious! If the wind's out of the west, I think I can smell them here