The trick is to smoke the meat and not make the meat smoke

STUFFED TROUT

  Date: October 16, 2007
  Favorite: Fish
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This recipe also came from Smoke & Spice. I am learning that the proper prep for fish on the smoker often take longer than the cook time. This recipe marinates the fish for an hour and used a ground cracker and pecan nut stuffing. The recipe called for the fish to be butterflied. The fillets were separated so I tied them together for smoking wrapped with bacon just like the TENNESSEE WHISKEY PORK LOIN recipe I’ve made. The marinade helped keep the fish moist and the bacon based it the fish while they cooked. These fish were excellent too. The key to success seems to be good fish from Whole Foods and a good recipe that I don’t screw up.
Related Blog Entries:
Recipe Source:
Alt image
Meathead

Smoke & Spice:

Stuffed Mountain Trout - Page 219
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan