Mix the salt and sugar with a gallon of water and continue stirring to dissolve the salt and sugar. Place your trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.

Remove the trout from the brine (discard the brine), and proceed to pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You also have the option to set the fish to dry in a cool place for a few hours.

Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature in your smoker to 200ºF (93°C) and hold it between 175ºF (79°C) and 200ºF (93°C) for at least an hour, and up to 4 hours. Do not let the temperature get above 225ºF (107°C). If it does, set a tray of ice in the smoker.

When your trout is smoked, you can eat them warm or chilled.

Recipe by: Michael Demagistris – Chef Michael Demagistris