Trout

Duration of preparation:

30-35 Min

Level of difficulty:

easy

Materials:

  • Trout, whole and clean (up to 3)
  •  Salt (coarse is recommended)
  •  40g of pellets or dry branches and 5 medium-sized dried or fresh rosemary branches

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Preparation:

  1. Wipe the fish with absorbent paper. This will prevent the fish from sticking to the BBQ grill.
  2. Sprinkle a bit of salt on the inner and outer sides of the fish.
  3. Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
  4. Place the fish on the grill. Make sure the fish does not cover the entire grill surface so that smoke can go out through the chimney.
  5. Insert 2 smoker measuring spoon (about 20g) of wood pellets and 2 branches of rosemary through the side opening.
  6. Cook the fish to 230-270 F(110-140 C) for 25-30 minutes until it is golden brown (no need to turn the fish over during the smoking process).
  7. After 15 minutes, it is recommended to add 2 smoker measuring spoon of wood pellets and 2 branches of rosemary.

Usage Instructions:

  • Make sure that the smoker temprature does not exceed 340 degrees Fahrenheit (170 Celsius). High heat may dry the fish and reduce juiciness.
  • Make sure the roof is covering the entire body and that most of the smoke comes out throughout the chimney.
  • Before first use, heat the smoker to 250 F (120 C) for 30 minutes.
  • Smoker is hot while in-use, do not touch with bare hands when in-use.
  • Keep out of reach of children.

Usage Instructions:

Safety Precautions:

  • The smoker remains hot during use.  Always use protective gloves instead of bare hands.
  • Keep the smoker out of reach of children for safety.