Thread: Trout
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Old 07-18-2016, 05:13 PM   #2
is One Chatty Farker
Join Date: 06-23-10
Location: pa

Whole fish or fillets? I've done a basic dry brine and then smoked over cherry at about 175-200 degrees, flaked the meat off and used it for trout dip and fish cakes
Two 22" weber kettles, 18" weber smoky mount'er, Weber Genesis silver..
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