1 to 1 1/4 lb trout. Brine bath for about an hour then drizzled the inside with some local honey, lemon/garlic seasoning and a sprig of organic rosemary.
Put them on a cedar plank and smoked the trout at 230 degrees for 3 hours. Fired the smoker with apple wood from a tree that fell in one of the recent storms.
Finished fish peeled from the skin showing the smoke ring. Delicious light smoke flavor and buttery skin. Couldn't ask for any better.
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