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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-19-2012, 12:22 AM   #1
mtbchip
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Default Smoke Trout

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!!!

Last edited by mtbchip; 02-18-2012 at 09:27 AM..
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Unread 01-19-2012, 12:35 AM   #2
Phrasty
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VERY nicely smoked! Looks awesome! Great job!

Cheers
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Unread 01-19-2012, 12:50 AM   #3
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Nice catch! I like just a little salt to draw the smoke & flavors together, but those look good!
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Unread 01-19-2012, 03:44 AM   #4
tish
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Love the lemons and oranges inside. Looks very delicious!
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Unread 01-19-2012, 01:11 PM   #5
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Very nice! I love smoked trout!
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Unread 01-19-2012, 01:23 PM   #6
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Nice lookin' fishies!
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Unread 01-19-2012, 02:08 PM   #7
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Fantastic looking trout!
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Unread 01-24-2012, 05:24 PM   #8
HOG WILD BBQ
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well, how did they taste??
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Unread 01-24-2012, 09:10 PM   #9
cowgirl
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Looks great from here too!!
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Unread 01-24-2012, 09:22 PM   #10
thirdeye
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good lookin' trout...... but, no after pictures?


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