Mastering Electric Smoked Trout – Hooked on Smoke

Are you a fan of smoked trout? Have you ever tried using an electric smoker to smoke your fish? If not, you’re in for a treat! In this guide, we will show you how to smoke trout in an electric smoker to achieve a delicious and tender result every time. Electric smokers are an excellent choice for smoking trout due to their ease of use and precise temperature control, allowing you to infuse the fish with rich, smoky flavor. Follow our step-by-step instructions to learn how to prepare, smoke, and serve the perfect smoked trout.

Why Choose an Electric Smoker for Smoking Trout?

When it comes to smoking trout, choosing the right smoking technique is crucial to achieving the perfect flavor and texture. While there are several methods to smoke trout, using an electric smoker has several advantages that make it stand out.

1. Temperature Control: Electric smokers come equipped with digital temperature controls that make it easy to maintain a consistent smoking temperature throughout the process. This feature ensures that the trout is perfectly cooked, with a tender and flaky texture.

2. Ease of Use: Electric smokers are user-friendly and require minimal effort to operate. All you need to do is plug it in, and you are ready to start smoking the trout. There is no need to worry about stoking the fire or managing the smoke levels constantly.

3. Flavor Infusion: Electric smokers are incredibly versatile when it comes to infusing flavors into the trout. You can experiment with different wood chips such as hickory or cherry to create unique and delicious combinations that will make your smoked trout stand out.

Why settle for ordinary smoked trout when you can elevate it to something truly exceptional with an electric smoker?

Selecting the Perfect Trout for Smoking

Before you start smoking trout in your electric smoker, it’s crucial to choose the right fish. Using fresh and high-quality trout will ensure that your smoked trout is tender and flavorful.

When selecting trout for smoking, look for fish that have bright, clear eyes, shiny skins, and firm flesh. If you’re buying whole trout, make sure the gills are bright red and the scales are intact. If you’re buying fillets, the flesh should be firm and free of any brown spots or discoloration.

If you’re catching your own trout, try to use them within 24 hours of catching them, or store them on ice until you’re ready to smoke them. Freshwater trout are the most common species used for smoking, but other types of trout such as steelhead and rainbow trout can also be used.

Preparing and Brining the Trout

Before smoking the trout in an electric smoker, it’s crucial to properly prepare and brine the fish. This process helps to infuse the trout with flavor and ensure tenderness throughout the smoking process.

First, clean and scale the fish under cold water. Ensure all entrails, gills, and blood are removed. Pat the fish dry with paper towels.

Next, create a trout brine by combining 1 quart of water, 1/4 cup of kosher salt, and 1/4 cup brown sugar. You can also add herbs, spices, or citrus fruits to the brine to enhance the flavor. Mix the brine ingredients in a large bowl until the salt and sugar are fully dissolved.

Place the trout in the brine, ensuring it’s fully submerged. Allow the fish to brine for at least 2 hours in the refrigerator. You can brine the fish for up to 8 hours for a more intense flavor.

Once the brining process is complete, remove the trout from the brine and rinse under cold water. Pat the fish dry with paper towels before proceeding to the smoking process.

Setting up the Electric Smoker for Trout Smoking

Before starting the smoking process, it’s essential to set up your electric smoker correctly. Here are some steps to follow:

  • Clean the electric smoker thoroughly to remove any residue from previous smoking sessions.
  • Fill the water tray with cold water to create a humid environment that prevents the trout from drying out.
  • Select the type of wood chip you want to use for smoking and fill the chip tray. Alder, cherry, and hickory are popular options for smoking trout.
  • Preheat the smoker to the desired temperature. For smoking trout, it’s recommended to set the temperature between 180°F and 200°F.

Additional Tips:

If you want to add extra flavor to the trout, you can add herbs, spices, or marinades to the water tray or wrap the fish in foil with these ingredients before smoking.

Alder1.5-2 hours
Cherry1.5-2 hours
Hickory2-3 hours

Keep an eye on the smoker throughout the smoking process to maintain a consistent temperature and add additional wood chips as needed. The smoking time will depend on the size of the trout, so it’s essential to use a meat thermometer to check that the internal temperature of the fish has reached at least 145°F before removing it from the smoker.

Smoking the Trout

Once your electric smoker is properly set up, it’s time to start smoking the trout. Follow these simple steps to achieve a perfectly smoked fish:

  1. Take the trout out of the brine and rinse it thoroughly with cold water. Pat it dry with paper towels and let it rest at room temperature for 20-30 minutes.
  2. Fill the wood chip tray with your preferred wood chips, such as applewood or hickory. Turn on the smoker and set the temperature to 180°F.
  3. Place the trout on the smoker racks, making sure there is some space between each fish. Close the smoker door and let the fish smoke for about 2-3 hours.
  4. Check the internal temperature of the trout using a meat thermometer. Once it reaches 145°F, the fish is ready to be taken out.
  5. Carefully remove the trout from the smoker and let it rest for a few minutes before serving.

Remember that smoking time can vary depending on the size and thickness of the trout, so it’s important to keep an eye on the internal temperature and adjust the cooking time accordingly.

For additional flavor, you can brush the trout with some melted butter or olive oil halfway through the cooking process. This will help keep the fish moist and add some richness to the flavor profile.

Once the trout is done smoking, it’s time to enjoy! Serve it as a main dish, flake it into salads or pasta dishes, or use it as a delicious ingredient in your favorite recipes.

Finishing Touches and Serving Suggestions

Now that your perfectly smoked trout is ready, it’s time to serve it up and enjoy! Here are some ideas for finishing touches and serving suggestions:

Flavorful Recipes

If you’re looking to mix things up and try something new, consider experimenting with different smoked trout recipes. Here are a few ideas to get you started:

Smoked Trout DipMix smoked trout with cream cheese, sour cream, lemon juice, and herbs for a tasty dip that pairs well with crackers or veggies.
Smoked Trout SaladAdd smoked trout to a bed of greens and top with cucumber, tomatoes, and a vinaigrette dressing for a refreshing and healthy salad.
Smoked Trout ToastsTop slices of bread with smoked trout, avocado, and a sprinkle of salt and red pepper flakes for a simple yet delicious appetizer.


When serving your smoked trout, consider pairing it with the following:

  • Crusty bread
  • Crisp white wine
  • Roasted asparagus or other veggies
  • Lemon wedges
  • Creamy dill sauce

Tips and Tricks

Here are a few additional tips and tricks to elevate your smoked trout experience:

  1. Experiment with different types of wood chips, such as apple or hickory, to impart different flavors.
  2. Serve the smoked trout on a bed of arugula or other greens for added freshness.
  3. Make sure to remove any pin bones from the trout before serving.
  4. Store any leftover smoked trout in an airtight container in the refrigerator for up to three days.
  5. For a quick and easy breakfast, try adding smoked trout to scrambled eggs or an omelette.

Storing and Reheating Smoked Trout

Smoked trout is a delicate fish that requires proper storage and reheating to maintain its texture and flavor. Here are some tips to help you preserve your flavorful smoked trout:

  1. Wrap it tight: To prevent the smoked trout from drying out or absorbing other flavors, wrap it tightly in plastic wrap or aluminum foil.
  2. Refrigerate: Store the wrapped smoked trout in the refrigerator for up to 3 days. Avoid freezing the fish, as it can negatively impact its taste and texture.
  3. Reheat gently: To reheat smoked trout, place the wrapped fish in a steamer or on a small baking rack over a pot of simmering water. Avoid microwaving the fish, as it can dry out the delicate flesh.
  4. Enjoy cold: Smoked trout can also be enjoyed cold as a snack or in salads. Simply unwrap and serve cold.

By following these storage and reheating tips, you can enjoy your delicious smoked trout for several days after smoking it.

Troubleshooting Common Issues

While smoking trout in an electric smoker is generally a straightforward process, sometimes issues may arise that can affect the flavor or texture of the fish. Here are some common problems and solutions to help you overcome them and achieve a perfect smoked trout.

Issue #1: Uneven smoking

If you notice that parts of the trout are smoked while other parts are not, it may be due to the placement of the fish in the smoker. Ensure that the trout is positioned in the center of the smoker and the racks are evenly spaced. You can also rotate the fish midway through the smoking process to ensure even smoking.

Issue #2: Dryness

If your smoked trout is dry and tough, it may be because it was overcooked. Check your electric smoker temperature to ensure it is not too high, and reduce the smoking time accordingly. Another solution is to add a bit of moisture to the smoking process by placing a small water pan in the smoker.

Issue #3: Excessive smokiness

If your smoked trout has a strong, overwhelming smoky flavor, it may be because you used too many wood chips. Reduce the quantity of wood chips you are using, or try using a milder wood such as apple or alder. Another solution is to reduce the smoking time to prevent the trout from absorbing too much smoke.

Frequently Asked Questions (FAQ)

In this section, we’ll address some frequently asked questions related to smoking trout in an electric smoker.

What kind of wood chips should I use for smoking trout?

It is recommended to use mild flavored wood chips such as alder, apple, or cherry which won’t overpower the delicate flavor of the trout.

Can I use frozen trout for smoking?

Fresh trout is always the best option for smoking. However, if you must use frozen trout, make sure it is completely thawed before smoking to ensure even cooking.

How long should I smoke trout in my electric smoker?

The smoking time will vary depending on the size and thickness of the trout, as well as your personal taste preference. A general rule of thumb is to smoke trout at 225-250°F for 1-2 hours until it reaches an internal temperature of 145°F.

Can I reuse the brine mixture?

No, it is not recommended to reuse the brine mixture for food safety reasons. Discard the used brine and make fresh brine for each smoking session.

How long can I store smoked trout in the fridge?

Smoked trout can be stored in an airtight container in the fridge for up to 5 days. To extend the shelf life, you can freeze smoked trout for up to 3 months.

What are some serving suggestions for smoked trout?

Smoked trout can be served as an appetizer with crackers, on a bagel with cream cheese, in a salad, or as a main course with vegetables or rice.

We hope these FAQs have helped answer any questions you may have had about smoking trout in an electric smoker. Happy smoking!

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