trout help

[jack and coke]

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.

[Tenpoint5]

To the best of my memory , which isn't the greatest. Cold smoking is done at temps below 80º. 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.

[Smokeville]

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

[Buckeye]

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