Even though this should probably be in the recipes board, i thought that i might get a quicker response over here. I have a batch of trout in the smoker right now and with the heat, 100+, i was thinking that they should only take about 4 hours. They have been on for about 3 1/2 hours and i just checked them, juice is still dripping from them. The smallest one was about 9 inches and the biggest one was about 13 inches. Any suggestions or how do i know when they are done. Thanks
If you want to reduce the amt of time you have to keep them in the smoke, try putting the whole skinned fish in the oven at 200 degrees for 2 hrs before you put them in the smoker. I only have to smoke em up for about 2 hrs at approx 130 degrees after the oven time because they have already been slow cooked. Dont forget a good overnight soalk in brine before you put the heat/smoke to them.
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