Smoking trout

[Willyhunts2]

What type of wood is best to use while smoking trout? Also is it beat skin on or off?

[CouesWhitetail]

I would think apple wood would be awesome for that. Of course lots of people would use hickory. I would leave the skin on, but that's just my preference. There is a little fat and oil in the skin and I find fat always absorbs smokey flavor better than just flesh.

[GreatWhiteBuffalo]

I love smoked trout. It is the only way to eat the new stockers G&F places in the lakes.

I have found the most important step is to brine the trout for 24hours. Leave the skin and head on. Do a low temp smoke for 4-5 hours.

 

I have used hickory, maple, apple, and even mesquite and enjoyed all of them. It is a matter of taste.

[Snapshot]

Applewood is good. Hickory and Mesquite add a little smoky flavory.

[DesertBull]

You need a set up that will allow you to cold smoke.

[Coach]

I also love smoked trout - the only way I'll eat it. +1 on apple or pretty much any fruit tree. Peach and pecan trees are great too. I also agree on the brine and skin-on suggestions. I like a little brown sugar in the brine too - and tend to baste the fish from time to time as it smokes with the same brine.

[azslim]

I have used hickory, apple and alder, a brown sugar and salt brine, came out pretty good

[Willyhunts2]

I used apple wood with skin on last night and turned out awesome. Thanks for the input.

[Willyhunts2]

I used apple wood with skin on last night and turned out awesome. Thanks for the input.

[yotebuster]

Be sure to roll it good and tight and don't puff to deep the first couple of drags. I prefer a clip to hold it so I can smoke every last bit.

 

[rossislider]

I like a mix of apple and pecan. Most definitely I would suggest leaving the skin on for both added fat, moisture, and flavor.