its opening day of trout season tomorrow in some parts of PA. ive been searching the site on how to cold smoke trout.
these are smaller size fish. 11-14 inches in size.
i have the brine picked out. going to fillet and leave skins on
want to cold smoke them
temps about 130-135 sound good
2-2.5 hrs of smoke. then around the 3 hr mark they should be done?
do you guys use an temp probe or just break fish apart and see if its done. or you just smoke for a certain amount of time and just pull it out when it looks good.
To the best of my memory , which isn't the greatest. Cold smoking is done at temps below 80ยบ. You are hot smoking with a low temp. That's about as close to me being able to answer your question. Since the closest I have come to smoking trout is Lake Trout. I smoked that like I would salmon.
Hi Jack and Coke;
10.5 is right -- that is a hot smoke you are doing. For health reasons, cold smoking must always be below 80-90F maximum, or 30C (I think).
I smoke a lot of trout -- all farmed sadly -- but treat it like salmon using Kummok's timings, adjusting for the thickness.
Maple and Oak are great on trout. I also liberally sprinkle on some lemon/pepper spice and the results are outstanding.
Rich
J&C:
I smoke a lot of Steelhead in my Bradley. I just follow Kummok's recipe to the T. Works great every time. Almost as good as salmon!
Buckeye