- Trout or salmon
- Lemon juice
- Bacon grease
- After normal cleaning process, remove head of fish. Make vertical cut along
top of fish, 1 inch deep from head, back slightly past the dorsal fin. Squeeze
lemon juice into dorsal cut and stomach cavity. Rub entire fish with bacon grease.
- Place lit charcoal piled at one end of charcoal grill over vent opening.
Add saturated hickory chips. Place fish upright (open stomach flaps) away from
coals, head closest to fire. Close top and vent opposite end to draw smoke over/under
- Cook 2 to 2 1/2 pound trout 45 minutes; 1 pound trout 30 minutes.
- To serve, peel skin away. Add lemon juice as desired or serve with mayonnaise.
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