KISS... Keep it simple, stupid for trout

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I just want a simple "how to" smoke some brown and rainbow trout.  I read about the Kummok brine but I don't find anywhere what that is.  What is it?  How do I make it?  Should I cut the trout into smaller pieces (they are about 15-18" long,) should they be cut in half length wise?  How long do I smoke, at what temp.  I'm new.  Help me out. 

[devo]

http://forum.bradleysmoker.com/index.php?topic=107.0

[pmmpete]

I agree with Devo; Kummok's instructions for smoking salmon are excellent, and work fine with trout.    If you follow Kummok's instructions, you'll end up with some tasty smoked trout. 

If your trout are 15" - 18" long, you'll need to fillet them and remove the lateral bones before smoking the meat.  If the fillets aren't too thick, they'll smoke up fine in one piece, and a big fillet is kind of aesthetically pleasing.  But you may prefer to cut up the fillets so you can package and freeze the smoked fish in smaller pieces.  And if the fillets are thick, the smoke can get into the meat more easily if you cut up the fillets into several pieces.

[pikeman_95]

I have been smoking Mackinaw trout lately by simply filleting the fish including removing the skin. I have been putting the fillets in a zip lock bag with 3 oz of Soy Vay Veri Veri Teriyaki for each pound of filets. I turn them a few times in the evening and smoke them the next day. I do follow Kummoks recipe for the smoking technique but have reduced the amount of Soy Vey needed by eliminating all the water. Here is what they look like smoked and they turned out great.

kirby

[Habanero Smoker]

Welcome to the forum!

For trout I use the recipe below.

Smoked Trout

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Thanks for the replies.  These look like great recipes.  Can't wait to try them out.  I will let you know how it turns out.