I tried my hand at smoking steelhead trout again. I used a homemade seasoning blend with an olive oil base and a hint of garlic. The smoke time was about an hour using apple wood chunks at 180°F to 200°F on my Masterbuilt dual-fuel smoker fueled by Royal Oak lump charcoal. The two smaller pieces marinated overnight, while the large piece only had about 20 minutes.
by haitiansensation305
18 Comments
Looks delish, well done!
Looks insane 🤤
Beautiful!!
I make this about once a week.
My wife doesn’t really dig on smoked meats, but she loves this.
My seasoning of choice is Meat Church Texas Sugar.
Steel head trout is our go to meal. A quick smoke and put over rice. My kids call it Mermaid because we leave the skin on.
Need a banana for scale, but that also looks amazing
Aw man it looks aaaawful. Here I’ll throw it out for you 😉
I want that extra cooked bit at the end.
Ohhh baby! I’m a sucker for trout
Looks incredible- I wanna see the middle shot
Looks amazing. Dude gave me some smoked steelhead back when I was working in Washington and whatever he did to it was the best fish I’ve ever had.
This looks absolutely amazing!
Looks really good! What is the final internal temp when you pull it?
Ooo I’m in Oregon and I love steelhead, have never smoked em though
Smoked trout is so delicious. Absolutely one of my favorites.
Bro share a rough summary of the seasoning and marinade!
Love smoking steelhead for the holidays. I cut mine into palm-width sized filets. Makes it easier to dry-brine overnight in the fridge. I wash off all my seasoning and let it form a pellicle at room temp for an hour or so before smoking.