Food and Drink Fired up the smoker - Page 2

tooge · 02-27-2012, 01:46 PM

I started a thread about smoking trout a month ago or so. Mostly I got advice like "don't get too high", etc. Anyhow, I made a brine with water, salt, a bit of brown sugar, and maple syrup. I scored these trout, brined them for 12 hours, then smoked them at 210 degrees for 4 hours with pear and apple wood. Did em on my 22 inch WSM. They turned out incredible. Thought I'd share. Here is starting and finished.

02-27-2012, 04:10 PM

Quote:

Originally Posted by Donger

Excellent, thank you. However, the wife despises smoked food. As in, won't eat it.

As in, hasn't had anything smoked well.

tooge · 02-27-2012, 04:16 PM

Quote:

Originally Posted by Phobia

As in, hasn't had anything smoked well.

I would tend to agree. She probably hates oversmoked food.

Extra Point · 02-27-2012, 04:19 PM

Great job, tooge!

**Donger** · 02-27-2012, 04:19 PM

Quote:

Originally Posted by Phobia

As in, hasn't had anything smoked well.

That's probably accurate.

02-27-2012, 05:14 PM

I bought a pulled pork sandwich at a softball tournament saturday and the moment she scooped onto the bun, I smelled the distinctive smell of crock pot butt. So frustrating when you're expecting something flavored well then you get crap. At least the sauce was nice and managed to cover up most of the nasty.

**Renegade** · 02-27-2012, 05:21 PM

I smoked my first meat of the season yesterday, a turkey breast. Used cherry wood for the first 3 hours then pecan for the next two. Turned out great. I have been wanting to smoke trout, so that may be next on my list. I am heading to Roaring River in three weeks, so that will be a good thing to do with those stockers. Thanks for the Brine Recipe tooge.

02-27-2012, 01:46 PM
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $804112	Fired up the smoker I started a thread about smoking trout a month ago or so. Mostly I got advice like "don't get too high", etc. Anyhow, I made a brine with water, salt, a bit of brown sugar, and maple syrup. I scored these trout, brined them for 12 hours, then smoked them at 210 degrees for 4 hours with pear and apple wood. Did em on my 22 inch WSM. They turned out incredible. Thought I'd share. Here is starting and finished. Attached Thumbnails
Posts: 17,143

02-27-2012, 04:19 PM	#18
Extra Point MVP Join Date: Sep 2005 Location: Prairie Village, KS Casino cash: $10004900	Great job, tooge! __________________ "Sometimes I sits and thinks, and sometimes I just sits." --Satchel Paige
Posts: 7,845

02-27-2012, 05:14 PM	#20
Phobia Guest Casino cash: $	I bought a pulled pork sandwich at a softball tournament saturday and the moment she scooped onto the bun, I smelled the distinctive smell of crock pot butt. So frustrating when you're expecting something flavored well then you get crap. At least the sauce was nice and managed to cover up most of the nasty.
Posts: n/a

02-27-2012, 05:21 PM	#21
Renegade Just Lurking Join Date: Feb 2009 Location: Ozark Mountain Country Casino cash: $-1742096	I smoked my first meat of the season yesterday, a turkey breast. Used cherry wood for the first 3 hours then pecan for the next two. Turned out great. I have been wanting to smoke trout, so that may be next on my list. I am heading to Roaring River in three weeks, so that will be a good thing to do with those stockers. Thanks for the Brine Recipe tooge.
Posts: 2,119