cfrazier77
is Blowin Smoke!
I am finally getting back to smoking after moving from St Louis to Pennsylvania. My in-laws came to visit and the like fish so I smoked some trout. My wife and I like the Steelhead trout from Sam's. It is farmed raised from Chili, but it is very tasty. I have played a lot with different ways to cook it but have come back to just very simple preparation. I salt it the night before with kosher salt, not to heavy, and turbinado sugar. I let is sit in the fridge uncovered over night. The next day I got the smoker to 160 and put on cherry wood. I put more turbinado on the fish and let it go until the fish got to 140. My down east beast slowly will climb up and after two hours was about 190. The fish was great, flaky and you could taste the trout with the sweet and the smoke. We eat it hot the day of and cold the next couple of days. I like to make a sandwich with it when it is cold.
If you have a Sam's close by it is worth a try and not to expensive.
If you have a Sam's close by it is worth a try and not to expensive.
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