Cooking Trout for the first time today on the pellet?

Discussion in 'General Discussion' started by ncage, Jul 25, 2015.

  1. ncage

    ncage Fire Starter

    Hi guys, i'm going to be picking up some "smallish" whole trout at the local super market. To be honest this is just for my wife. I don't like fish unfortunately. I'm planning to cook the trout whole and going to put some lemon slices, garlic, rosemary, and olive oil into the fish

    Anyways i want to impart as much some into the fish as i can without having to low smoke it. A lot of the food i cook on the pellet i start out on the smoke setting them boost it after an initial smoke. Can you please give me some guidlines? Start the fish out on smoke for maybe 20-30 minutes? Then maybe boost the temp to 300? Whats a rough estimate of how long it will take after it hits its final temp? Maybe 10 minutes per side?
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I would fillet out the trout. It will give you more surface area for the smoke to hit. Yes I would do a low smoke for the time frame you mention, and probably even up to a hour. At 300 your trout won't take long at all. 20 minutes tops.
     
  3. ncage

    ncage Fire Starter

    Thanks. Have them on the pellet right now on smoke. I'm going to monitor them and if everything looks good go with your recommendation of leaving them on there for an hour. When i crank the pellet up to 300 i'll probably take the trout off until it hits 300 (they probably have enough smoke by that point anyways) so as not to overcook them. Then i'll stick the trout back on the grill and maybe go 5-8 minutes per side. I underestimated the size of the trout. They were ~ 1.5 pound a fish.
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I agree. 300 is too high for fish. Low is better ...fish will be moist and with sufficient smoke flavour.

    I cooked fillets at 300-ish before (couldn't control the low range temp very well on my gas smoker). Results were OK, but not as good as the fish cooked at low temps later on a Big chief.
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

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