Calm down you hard core outdoor smoker fans...I use this on and off...the real deal grill! I am from the meat grillin-smokin capital of the...or uh, one of them any ho...
ATTENTION ALL COOKS: You must moisten trout before you put them in the smoker, and add flavor with a brine. Combine about 1 tablespoon of plain or kosher salt to 1 cup of water. You will, of course need enough brine to completely cover the fish, mine look like their in a fish tank.
You want these fish to be cleaned and ready for the smoker before you brine them and have each laid open so the brine can get inside, see I used my lime and lemon ends for that...ah ha. Brining can be completely optional for smoked trout, but taught well, I am a 'Briner', and we do not want 'dry' cat food for dinner do we?
Add small amounts of seasonings to the brine, I am using garlic, limes, red onion and a pinch of something spicy! Smaller fish like trout, don't need to spend a lot of time in a brine, and about 1 hour will do.
I decided to use the last 'White Yam' that has been sitting on the counter; steamed it for a minute and half...stuffed the trout with mostly the same repeated ingredients...
I smoked it whole and no to plating it- just next a bed of salad, smoked yams, onions and with a shot of citrus cilantro oil for the dressing...BAM!
