Smoking whole trout is one of the easiest ways of preparing trout. All you have to do is take 1/4 cup of salt and 1/4 cup of sugar rub it in the gut cavity and the outside of the trout place the trout on a plate and leave over night in the fridge.
I use a weber to smoke the fish, 6 bbq beads as the heat source you dont wanna create too much heat or you'll cook the fish before its properly smoked. About 4 cups of hickory, mesquite, and apple wood chips that I have soaked in water for an hour or two, to create the smoke. I place the chips in a foil basket so as too slow the burn rate down.
The bigger the fish your smoking the longer it takes, the ones in the picture took around 6 hours after smoking them you cam eat em warm or cold. They wont keep as long as cold smoked fish but they taste that good you'll probably eat em before they cool down
regards mick
