Smoked Trout

Directions

1. 1
   Combine 2 cups of water, the salt, pepper, and maple syrup in a 3- or 4-quart bowl.
2. 2
   Place the trout in this brining mixture, cover, and refrigerate for about 4 hours.
3. 3
   Place a wire rack on a baking sheet.
4. 4
   Drain the trout and discard the brining liquid.
5. 5
   Arrange the trout skin side down on the wire rack.
6. 6
   Refrigerate until you are ready to start the smoking process, up to 6 hours.
7. 7
   Heat the smoker to 225F, using charcoal, apple or cherry wood, or a combination of charcoal and wood.
8. 8
   Lightly oil the grate of the smoker so the trout wont stick.
9. 9
   Arrange the trout skin side down directly on the grate.
10. 10
    Be sure to leave a good inch of space between the trout so that more of the surface area will be exposed to the smoke.
11. 11
    Make sure that the heat source is not directly under the fish.
12. 12
    Place the grate in the smoker; then add more wood to the smoker to ensure that theres plenty of smoke to flavor the fish.
13. 13
    It is important to maintain a temperature of 225F, so add charcoal, 1 piece at a time, or wood as needed to keep the heat.
14. 14
    Smoke the trout for 30 to 40 minutes, or until firm and a little flaky.
15. 15
    Remove the trout from the smoker and allow it to cool to room temperature.
16. 16
    Wrap the trout tightly in plastic wrap and refrigerate it until youre ready to use it.
17. 17
    Peel the skin from the fillets before serving.