Smoked Trout

Bustin Butt · February 10, 2016, 01:51:34 PM

Picked up some trout fillets from the local market and giving them some apple wood smoke on the Smoke EZ. I brined them over night in water, sea salt, brown and white sugar, garlic powder and chili powder. They're being smoked for 3 hours at 225.

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Bustin Butt · February 10, 2016, 03:35:51 PM

Done deal! The trout was moist and very flavorful. Served with potatoes and andouille with a side of green beans.

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firedude5015 · February 10, 2016, 04:07:46 PM

Looks great!. Keeping an eye on your Smoke Ez adventures as i decide if I need one.

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WNC · February 10, 2016, 04:12:11 PM

Looks delicious!

MrHoss · February 10, 2016, 04:33:15 PM

Gotta love playing with a new accessory for a Kettle.

Bustin Butt · February 10, 2016, 05:19:36 PM

Quote from: firedude5015 on February 10, 2016, 04:07:46 PM
Looks great!. Keeping an eye on your Smoke Ez adventures as i decide if I need one.

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It's worth every penny! I would recommend it to anyone who loves cooking on the Weber kettle.

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Lumpy Coal · February 11, 2016, 09:32:39 AM

How long will smoked fish keep? Are you supposed to heat/cook it again when you eat it at a later date?

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Bustin Butt · February 11, 2016, 09:48:10 AM

It is cooked when I take it off the smoker as long as the internal temperature reaches 160 degrees for approximately 15 minutes. But once it's cooked you can reheat it but not sure how long it will last in the fridge. It's not like a beef jerky.

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Smoked Trout