This was the first time I've ever used cherry wood, I had to trim a few branches for my M-I-L, and thought enough to keep them for the smoking. I can't say enough about how much I liked the cherry wood! Sweet smelling smoke, mild flavor, can't wait to try it on ribs!
On to the cook. Trout filets simply seasoned with course sea salt and pepper. In the back pear and thyme infused gin with honey simple syrup and tonic.
The '85 fade got the call tonight
Going on
After about 20 minutes in the smoke, cooked through hot and fast. Kettle probably ran in the 350ish degree range, no thermometer, but used about 3/4 of a chimney of coshell.
Close up inside
Put some shrimp into blackening seasoning and chili powder
No picks of the shrimp cook, goes too fast, and by that time it was too dark.
All done
Trout and shrimp were dunked into a homemade lemon drill cream sauce
No plated picks, because we didn't bother with plates. The trout was some of the best smoked trout I've ever made.
Thanks for looking!