Smoking Trout - What's the Best Method?

[Chris]

Hi Y'all,
Something that should inspire a little activity and hopefully a few responses  ..........
I've had a couple of smokers over the years and have had mediocre success with the the traditional stainless steel box, and last year purchased an electric smoker but neither of them leave me excited with the results. They've been just OK!
Is it better to hot smoke or cold smoke?
I have wonderful memories of that smell of the old smoke houses in the Taupo area and that beautiful tasting flesh, so what do you guys do these days? I remember that one you had at the lodge Shane, but the falvours are not like I recall as a kid.
Not looking for recipes, just ideas for a decent smoker! BTW Bob's decided to burn his bra!! (refer last fishing report)

[Bigfish]

Hey Fluff Chucker.Orange flesh trout+tea tree sawdust+salted flesh spread with manuka honey(not cheap I know)left for a while for the honey to soak in +hot smoke= the best smoked trout I've ever tasted in 20 yrs.
Cheers

[Magpie]

Hey fluff chucker just been talking to an old guy at my club....and he reckons using fruit tree wood...he has even used grape vines.
But he also said make sure you plane the shavings off do not use a chainsaw etc because the wood gets contaminated with oil etc....and it dosn't take a lot!!
Gives a totally different taste not a strong.
Hope it helps
Cheers
Mags

[taupof]

LOL, first catch your trout! If you are like Bobski, then buying Salmon from the local supermarket is a good choice! Take all the bones out, I will put up my video from UTube on how to do this. Make sure the flesh is dry by patting with handy towels. Make a salt, brown sugar mix of three to one, (three parts salt, one sugar), sprinkle LIBERALLY over the trout and then leave in a cool area, (with no flies) for at least two hours. For best results then hang the trout and leave for a further hour while all the liquid drains off! I then place this in the fridge uncovered overnight. When you check it in the morning it should have a very light crust on the flesh. This actually has a special name, something like pilica, (don't quote me). Now you can start the smoking process.

Kilwell hot smoker: Use a very small amount of saw dust, we are talking a small palm full. Any more and it will give the flesh a bitter taste. You need to experiment with the amount of meths for the burners but these smokers get FREAKIN hot and you can run the risk of drying out the flesh. Magpie is correct different fruit woods produce slightly different flavours, mostly quite mild. Using honey like bigfish suggested is nice for a change as well, you can use treacle too.

The electric smokers: I am surprised you said the outcome was not very good Fluffchuker although it may have been in the preparation of the trout. try not to use too much wood when smoking as it can lead to that bitter taste. Apart from that experiment with the heat and time.

To put your mind at rest mate, I have smoked a few thousand trout by now and it has been a slow road to getting it right. Just when I think I have it, I screw something up, the suggestions I have given you are just that, take them and have a play, its the best way. Oh and don't forget, first catch your trout!

Regards Shane

[Magpie]

Hmmm Smoked a few thousand fish....soooo thats where they have all gone.....thats why I can't catch anything....lol

[taupof]

Thats ONE of the reasons you can't catch any trout dude, (lol)

[Chris]

Thanks guys,

Shane, LOL ( "little old lady", not "laugh out loud"), you big girl 

Arriving next weekend for 3 months so you can give me the drum! I was actually looking for ideas on the smoker itself. I've seen some wonderful contraptions, one of which was using an old wine barrel as the smoker, apparently the Scots use them very successfully. There are still many of the old smokehouses around and I may even end up building one.
BTW if you want any tips, call in for that long promised beer or coffee and I'll give you the latest. You're probably a Latte drinker anyway! 
Looking forward to catching up. 

[geoff_fishie]

i got my mate to help me make a smoker for the snapper and crays i get on the coast and the occasional trout when i get time to go onto the rivers. ive also done venison and sausages in there and it worked pretty well.
i got an empty keg after one of my mates had a big night and we used a plasma cutter at my mates work to cut it in half, but you could just use an angle grinder. we then pop riveted a big hinge to one side and fitted it, and then fitted a big latch to the other side. we then created a slider over the top with a piece of sheet metal cut to a round shape to fit over the top, this is so you can adjust the smoke/air flow to some degree (still not that well though).  we then got 3 sets of round trays (make sure they all fit) and my friend welded some small platforms for the edges to sit on. now your smoker is pretty much ready to use! all you need is a gas ring. i saw this idea on fishing.net and it works mean and is a cool bit of kit to have in the bbq area. the guy on f.net has put some little legs on mine but i couldnt find any that would work so ive been using bricks and pitting the ring in the middle. the gas ring is mint for controlling the temp also. if you can be bothered you should try it youll be surprised how little you spent.

[fish4u]

Hi guys Was a butcher for 15 or so years in Taupo and we would smoke 150-200 trout  a week in the summer times.We had a smoke house with concrete floor so we could light a fire using manuka logs and racks that could be hung from the roof, would smoke about 40-50 in one hit.l used a brine made up of brown sugar,salt and ham brine cure and also water.Have built my own smoke house at home using a old safe.Cut a hole in the bottom for the gas ring with grinder.gas ring from warehouse $20.00,stainless racks out of ovens at the dump(FREE) and l also put a thermometer on the front door, $10.00 from the chef place in town and a old clock to see how long its been smoking for.To cure trout l use brown sugar, salt ,more sugar then salt and leave in fridge for 1 -2 days.Wood chips are manuka and oak together.Cooking time for 5 or 6 trout 30-40 Min's.Have also used apple and plum chips.The sky is the limit when it comes to smoking.Have done mussels, chicken breasts,salami,sausages,kahawai.snapper,venison.

[GeoffH]

Hi all
The old Fluff Chucker arrived yesterday for 3 months of fishing and drinking mayhem. Bastard!!!
I say "old" with some authority, and respect, cos we just celebrated his 60th 3 weeks ago.
3 months will give him plenty of time to experiment with your ideas and will bring a few kilos home.
I'm green with envy and he keeps me posted as to what I'm missing out on!!
Tight lines all.

[taupof]

Cool Geoffh,

I am going to catch up with him ASAP this time.Might even get him out onto some different waters!!!

[GeoffH]

Shane

Spoke to the 'Chucker tonight. He said to tell you that history shows that you're full of it!!
Give him a call on 3866143. Reckons he can teach you a few tricks!
Seriously, he ties some of the best flies ever.
Regards,
Geoff

[taupof]

LOL, He is right I am full of it!!

I have two more days of full on guiding and then on Tuesday I will shoot over and have that cup of coffee he keeps promising me!!

Thanks Geoff your a good man, hope to c u sometime soon mate.

[GeoffH]

Fluffchucker now a Porn (I mean movie) Star!   
Thanks Shane, he really enjoyed Sunday and couldn't have had 2 better guys to go with in you and Paul.
Take care mate and fingers crossed, we may see you this winter.