mtbchip
Full Fledged Farker
Prepped the Kamado with a couple if handfuls of pecan, macadamia and hickory wood chips in the coal basket with lump coal. Placed the heat deflector below the grill to offset the heat.
The trout went on cold and I lit and let the cooker ramp up to 150° and hold for one hour. Beautiful plumes of smoke!!!
Then opened up the vents and ramped up to 300° (took 4 minutes). Once I hit 300°, I shut down the cooker and let dwell for 40 minutes. All we did was add slices of lemons and oranges in the body cavity to enhance the already delicate flavor of the fish.
Very simple.... VERY GOOD!!!
The trout went on cold and I lit and let the cooker ramp up to 150° and hold for one hour. Beautiful plumes of smoke!!!
Then opened up the vents and ramped up to 300° (took 4 minutes). Once I hit 300°, I shut down the cooker and let dwell for 40 minutes. All we did was add slices of lemons and oranges in the body cavity to enhance the already delicate flavor of the fish.
Very simple.... VERY GOOD!!!
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