Trout’s are relatively smaller in size compared to other fish they have got an even texture and thus are perfect to smoke for a scrumptiously delicious meal; they have a great flavor as well which is brought out, even more, when the fish is smoked. The first step that ensues in smoking a trout in a Char-Broil electric smoker is to bring the fish. Bringing the fish before smoking in an electric smoker is of great importance because the salt in the brining process breaks down the muscles in the fish thus making the meat tenderer. It moistens the meat and adds to the flavor of trout. Brining also helps in smoking the fish as it prevents the grout from drying out during the smoking process.
To brine trout in a bowl mix one tablespoon normal salt, add two to three tablespoon of kosher salt and a little tablespoon of sugar. The brine should be enough to completely cover the entire tryout. Then cover the entire trout in the mixture and leave it for an hour or two after that rinse the fish properly so that no salt is still stuck to it. After bringing comes the marinating part. To prepare the marinade for the trout in a bowl mix three tablespoon soy sauce, 4 tablespoons fresh lime juice and at last porn in a cup of white sparkling wine then mix thoroughly and after the marinade is prepared the trout should be marinated well by the mixture.
After the trout is totally drenched in the marinade, the trout should be put inside the refrigerator for a minimum of seven to eight hours leaving it overnight in the refrigerator is preferable. After the fish is done marinating overnight it should be taken out of the refrigerator and placed at the room temperature for half an hour. After the grout has dried out in the normal air, it should be placed on the chrome plated grates of the electric smoker.
One should not forget to put some oil over the chrome plated grates so to prevent the fish from sticking to the grates during the process of being smoked. The electric smoker should be preheated to a crisp 225 degrees F, it should be allowed to preheat for a minimum of half an hour so that the fish is smoked properly. After the electric smoker is preheated set the temperature of the electric smoker to 165 degrees F, then place the grates on which the trout was placed inside the smoker.
Wood chips should be placed inside the wood chip bowl a mixture of woodchips can be used so as to provide a unique and smoky texture to the fish. Drip tray should be placed beneath the fish so that the juices that drip from the fish do not lower the temperature of the electric smoker. Smoking is a slow process but the smoked trout that will be prepared will be mouthwatering. Smoke the trout for two hours, look for smoke inside the smoker, if smoke is absent more wood chips should be added to the wood chip bowl, the fish should be smoked until the trout reach an even texture and the inside temperature of the fish is 165 degrees F.
Smoking a trout usually takes around five to six hours but it also depends upon the size of the fish, the heavier the fish more time it will take to be smoked. Smoked trout is ready to be served. A tip if the smoked trout is to be frozen then firstly it should be allowed to sit in a refrigerator for a minimum of 24 hours so that the smoky flavor assimilates into the meat.