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Smoked Trout/Salmon




  1. 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.
  2. 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 cooking fish.
  3. Cook 2 to 2 1/2 pound trout 45 minutes; 1 pound trout 30 minutes.
  4. To serve, peel skin away. Add lemon juice as desired or serve with mayonnaise.


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