Smoked Trout

Smoking whole trout on a charcoal grill is one of the simplest ways to get restaurant-quality smoked fish at home. The prep is almost nothing: stuff the cavity with alternating slices of lemon and lime, oil the fish generously, and let the smoke do all the work.

The key is indirect heat. Charcoal goes on two sides of the grill with the fish in the middle, so it cooks from radiant heat and smoke rather than direct flame. Soaked wood chips (at least an overnight soak) go on top of the coals. Mesquite gives bold, aggressive smoke. Apple and alder are gentler and sweeter. Hickory falls somewhere in between.

Once the lid goes on, don’t open it for at least an hour. Every peek lets smoke and heat escape, adding time and reducing flavor. The general rule is one hour per pound. When the flesh flakes easily with a fork, it’s done. Any leftovers are outstanding in a salad with a spicy dressing.

Pro Tips

• Oil the grill grate and the fish thoroughly. Smoked fish sticks aggressively without enough oil, and you’ll lose the skin when you try to remove it.
• Use a non-petroleum lighter. Lighter fluid leaves a chemical taste on the fish that no amount of smoke can cover.
• Soak your wood overnight, not just for 30 minutes. Well-soaked chips smolder and smoke instead of catching fire.
• Check at the one-hour mark but don’t panic if it needs longer. Size, number of fish, and outdoor temperature all affect timing.

Variations

• Try cedar planks instead of wood chips for a Pacific Northwest style.
• Brine the trout for 2 hours before smoking for deeper seasoning throughout the flesh.
• Use the smoked trout in a spread with cream cheese, capers, and dill.