Smoked Trout

  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 cups boiling water
  • 1 cup light brown sugar
  • 1/2 cup kosher salt
  • 1 teaspoon freshly ground pepper
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • zest of one orange
  • 2 (10 ounce) whole rainbow trout, head on backbone out
  • 2 cups wood chips
  • Cooking spray


Combine 3 cups water, sugar, salt, pepper, thyme, bay leaves and rind; stir until sugar and salt dissolve.

Let brine cool before pouring it over the trout. Vary the flavor of the brine by adding a pinch of crushed red pepper, maple syrup, minced garlic or ginger. You can use trout filets instead of whole fish. Filets will cook faster.

Place fish in a 13" X 9" glass baking dish. Cover and refrigerate overnight.

Soak wood chips in water for 1 hour. Drain well.

Prepare grill for indirect grilling, heating one side to medium high and leaving one side with no heat. Pierce bottom of a disposable aluminum pan. Place pan on heated side of grill: add wood chips to pan.

Remove fish from brine; discard brine. Rinse fish with cold water; pat dry.

Coat grill rack with cooking spray, place on grill. Place fish, skin side down, on unheated side; cover and grill 12-15 minutes or until fish flakes easily.

Flake with fork. Discard skin.

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