Steelhead trout on the 3D

[Fpaschke]

Turned out great.  Just under a few hrs.

 

[NDKoze]

Looks awesome!

 

[dibiase]

Looks good, did you use any kind of dry cure or a brine with those?

 

[Fpaschke]

Just some spices. Nice and juicy. No sauce needed.  Thank you by the way.

 

[DivotMaker]

Looks great, and I bet tasted great!  I'm not a salmon guy (which, apparently, is pretty popular), but love trout, and other freshwater fish.  I'm curious to know if anyone brines trout.

 

[SuperDave]

Looks great, and I bet tasted great!  I'm not a salmon guy (which, apparently, is pretty popular), but love trout, and other freshwater fish.  I'm curious to know if anyone brines trout.

Brine / marinate.  I put my trout in a soy sauce, brown sugar and garlic bath before smoking it. 

 

[Fpaschke]

I didn't brine it.  Funny thing is it looks just like salmon. But tastes a lot different

 

[old sarge]

That is some good looking fish!

 

[SmokinSusie-Q]

Turned out great.  Just under a few hrs.

I haven't tackled fish yet but I want to try red drum, which is my favorite.  Would you provide the details on the smoke. . .like the size, any prep, temp.,type and amount of wood, and did you use a probe.  Also, I can't tell by the picture.  Are the fish whole?

 

[Fpaschke]

Sue, this trout looks very similar to salmon(same pink color silver skin) but tastes a lot different.  I just rubbed them down with some of my fav spices then rubber olive oil on it so it wouldn't stick to the grate.  Put skin side up at 350 degrees(no preheat)2nd slot(for the racks) from the top. Used 1 chunk of wood about 2 inches square. Sorry don't have a scale. Cooked for about 1 1/2-2hrs(prob seems a lot for fish but these were pretty thick), flipped them over(took 2 people and 2 spatulas) be careful here has they like to fall apart. Turned temp down to 175(left door open to let some heat out). And made cheesy rice to have with them.  Any other questions feel free to ask.

 

[Greenenvey]

Looks great, and I bet tasted great!  I'm not a salmon guy (which, apparently, is pretty popular), but love trout, and other freshwater fish.  I'm curious to know if anyone brines trout.

Brine / marinate.  I put my trout in a soy sauce, brown sugar and garlic bath before smoking it.
[/quote
Tony I brine my trout just like I do my salmon.

 

[DivotMaker]

I swear Jeff Phillips peruses our little slice of BBQ heaven!  Funny coincidence that this post was started 2 days ago (first Steelhead trout post I've seen), and today I get this in my email!

Smoked Steelhead Trout

I normally don't link much to Jeff's site, but this "coincidence" was worth sharing!  Not the first time it's happened, either!  LoL.  Maybe Jeffy's feeling a little competition?  Haha.  Guess he's having to step-up his game! ;D

 

[Fpaschke]

Jeff's sounds and looks very good.  It is kinda weird on the timing though.  Lol

 

[SmokinSusie-Q]

Sue, this trout looks very similar to salmon(same pink color silver skin) but tastes a lot different.  I just rubbed them down with some of my fav spices then rubber olive oil on it so it wouldn't stick to the grate.  Put skin side up at 350 degrees(no preheat)2nd slot(for the racks) from the top. Used 1 chunk of wood about 2 inches square. Sorry don't have a scale. Cooked for about 1 1/2-2hrs(prob seems a lot for fish but these were pretty thick), flipped them over(took 2 people and 2 spatulas) be careful here has they like to fall apart. Turned temp down to 175(left door open to let some heat out). And made cheesy rice to have with them.  Any other questions feel free to ask.

OK, you got me!  Forget the red drum or salmon.  Now I want to smoke some steelhead trout!

 

[SconnieQ]

I swear Jeff Phillips peruses our little slice of BBQ heaven!  Funny coincidence that this post was started 2 days ago (first Steelhead trout post I've seen), and today I get this in my email!

Smoked Steelhead Trout

I normally don't link much to Jeff's site, but this "coincidence" was worth sharing!  Not the first time it's happened, either!  LoL.  Maybe Jeffy's feeling a little competition?  Haha.  Guess he's having to step-up his game! ;D

I would adjust Jeff's recipe a little. 225 seems too high to me for fish. Fish is going to get up to 140 pretty quick at that temperature. I usually go 180-200 range. Also, we don't preheat our smokers.

 

[Walt]

Turned out great.  Just under a few hrs.

I haven't tackled fish yet but I want to try red drum, which is my favorite.  Would you provide the details on the smoke. . .like the size, any prep, temp.,type and amount of wood, and did you use a probe.  Also, I can't tell by the picture.  Are the fish whole?

Check out the 3rd from last post on the 4th page under Fish "My go to salmon..."something by Benjamin. I cooked a red drum and responded with pictures. It was exceptionally good. Now I would do things slightly different.  Start with the same fish cure then smoke @ 170 to IT of 135. The pecan was great but any milder wood will work.

 

[SmokinSusie-Q]

Turned out great.  Just under a few hrs.

I haven't tackled fish yet but I want to try red drum, which is my favorite.  Would you provide the details on the smoke. . .like the size, any prep, temp.,type and amount of wood, and did you use a probe.  Also, I can't tell by the picture.  Are the fish whole?

Check out the 3rd from last post on the 4th page under Fish "My go to salmon..."something by Benjamin. I cooked a red drum and responded with pictures. It was exceptionally good. Now I would do things slightly different.  Start with the same fish cure then smoke @ 170 to IT of 135. The pecan was great but any milder wood will work.

Thanks for the red drum recipe.  We catch red drum frequently in NC

 

[ArsenalFan]

I swear Jeff Phillips peruses our little slice of BBQ heaven!  Funny coincidence that this post was started 2 days ago (first Steelhead trout post I've seen), and today I get this in my email!

Smoked Steelhead Trout

I normally don't link much to Jeff's site, but this "coincidence" was worth sharing!  Not the first time it's happened, either!  LoL.  Maybe Jeffy's feeling a little competition?  Haha.  Guess he's having to step-up his game! ;D

I would adjust Jeff's recipe a little. 225 seems too high to me for fish. Fish is going to get up to 140 pretty quick at that temperature. I usually go 180-200 range. Also, we don't preheat our smokers.

I've smoked salmon once, and I preheated the smoker - but only for fish.

The purpose of pre-heating was that I was using the Amazen smoking tube, and I wanted the smokebox temp up to the initial desired temp (I think it was 125* or so) so that it created a chimney effect of pulling air through the smokebox to ensure that there was continuous air flow for the pellets in the smoker tube - and once I got a good flow of smoke going through the pre-heated smokebox, I put in the fish.  I felt it was important to make sure that there was a good air flow to keep enough oxygen for the pellets to smolder.  Also, if I didn't pre-heat and used a wood chunk instead, I didn't think that having a pre-set 125* would be high enough to get the wood to start smoking BEFORE the fish was already cooked.  To me, the application of smoke to the fish as soon as it hit the smoker was more important than following the "rules" of this type of smoker.

 

[SconnieQ]

I swear Jeff Phillips peruses our little slice of BBQ heaven!  Funny coincidence that this post was started 2 days ago (first Steelhead trout post I've seen), and today I get this in my email!

Smoked Steelhead Trout

I normally don't link much to Jeff's site, but this "coincidence" was worth sharing!  Not the first time it's happened, either!  LoL.  Maybe Jeffy's feeling a little competition?  Haha.  Guess he's having to step-up his game! ;D

I would adjust Jeff's recipe a little. 225 seems too high to me for fish. Fish is going to get up to 140 pretty quick at that temperature. I usually go 180-200 range. Also, we don't preheat our smokers.

I've smoked salmon once, and I preheated the smoker - but only for fish.

The purpose of pre-heating was that I was using the Amazen smoking tube, and I wanted the smokebox temp up to the initial desired temp (I think it was 125* or so) so that it created a chimney effect of pulling air through the smokebox to ensure that there was continuous air flow for the pellets in the smoker tube - and once I got a good flow of smoke going through the pre-heated smokebox, I put in the fish.  I felt it was important to make sure that there was a good air flow to keep enough oxygen for the pellets to smolder.  Also, if I didn't pre-heat and used a wood chunk instead, I didn't think that having a pre-set 125* would be high enough to get the wood to start smoking BEFORE the fish was already cooked.  To me, the application of smoke to the fish as soon as it hit the smoker was more important than following the "rules" of this type of smoker.

I do not have an Amazen. I use chips for fish, and chips start to smoke almost immediately after you turn the smoker on (before the cooking chamber gets hot). So I figure if I put the fish in a cold smoker with chips, the fish starts getting smoke long before it gets much significant heat. If you preheat the smoker, yes, you will have smoke when you put the fish in, but you will also have heat, so your fish will start "cooking" immediately, so it really isn't getting as much smoke as it would if you started with a cold smoker.

I've heard some people who use the Amazen incorporate a fan somehow to keep the thing lit.