Spotted Sea Trout brined for 5 hours into smoker at 150 and raising heat 10 degrees once a hour till done.
2006 Pro Line 17 Sport Honda 90
Nice!!! Getting hungry!
May all your favorite bands stay together…
Did you find it to be dry? Tried trout once and couldn’t do anything but make dip, not that that’s a bad thing either!
Not as moist as salmon or steelhead but still moist enough to serve with Ritz as is. I’glaze with maple syrup once a hour cook to internal temp of 160.
2006 Pro Line 17 Sport Honda 90
Have you tried cooking a bit higher for a shorter time, like maybe 275 for 30 minutes? Has to be some way to keep it moist. My ex-wife grew up in Kodiak, Alaska. Her grandfather used to make a salmon jerky that was pretty good. Evidently a method use by natives to preserve the fish.
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