Smokin' Time!

[EAGLE EYES]

I'm looking for some opinions on favorite wood. Also, about how long should I leave 5-1# rainbow trout in the Smoker. New to smoking fish so any info would be greatly appreciated.

[jeff reed]

Apple is my favorite followed by mesquite and hickory. About 3 hours smoke time if your temperature is about 165 degrees.

[Gomez]

Black Cherry, nice and sweet,when eye split it; it smells like fresh cherrys .One hour of smoke should due, their not that oily, it's been a long time since I've smoked a Bow,was up in Anchorage some 16 years ago,U.S.A.F. we caught them up to 26 inche's used a little cheif with hickory, we smoked everthing,Salmond, Grayling,Charr's Hallibilt, was the best time of my life,good eat'in also. hopes this helps, stirred me up. KEEP ON SMOKE'IN and FISH ON!!!

[MR.Pike]

Eagle Eyes, I'm with jeff, APPLE wood and also add some brown sugar to the inside of the fish just before you start to smoke em. I use a Brinkman( electric/water) smoker. about 3-4 hours and they should go over like candy!Let us know how they turn out. <;{{{{{<<( Mr.Pike

[WestCoaster]

Apple or Alder is good for trout. I use a brine with 2 quarts of water, 1/3 cup rock salt, 2/3 cup brown sugar, splash of soy sauce, dash of worcestershire sauce, dash of tabasco. Completely dissolve salt and sugar, then add all other ingredients. Soak filleted trout 4 to 6 hours in the brine. Pat dry, then air dry. Slight shiny glaze may appear, this is perfect. Place on smoker racks skin side down. 3-5 hours is usually good. I use a Big Chief smoker and Apple wood. Where's that beer?! Good luck!