This is based on a traditional smoked fish recipe.  It requires a smoker that has the ability to maintain low temperature settings.  I use an old fashioned, two-chamber wood burning smoker.  One chamber holds the wood (the fire chamber), and the other chamber holds the food (the smoke chamber).  Of course, this recipe can be used with more modern smokers, as well. 

I like to smoke a fairly large number of trout fillets each December.  I vacuum seal them in a plastic wrap when they are done, and give to friends as Christmas gifts.  Of course, smoked fish is good any time of the year, and makes a great summertime picnic food, too.

INGREDIENTS

Brine

• 4 Cups water
• 2 Cups apple juice
• 2 Cups soy sauce (for small fillets, I reduce the amount of soy sauce a little bit)
• 1 Cup packed brown sugar
• ½ Cup canning or pickling salt (a little less salt for smaller fillets)
• 2 tsp whole black peppercorns
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fresh ground pepper

 3 lbs rainbow trout or substitute fillets

Mix all brine ingredients and stir until sugar and salt have dissolved. 

Place fillets face down in brine, cover, and refrigerate for at least 4 hours, preferably overnight.

Remove the fillets from the brine, rinse in cold running water, and place on drying rack.  Dispose of the brine.

Allow the fillets to dry for 1 – 2 hours.  The fillets will appear translucent when they have dried sufficiently.

As the fillets continue to dry, prepare the smoker.   Bring the temperature in the smoke chamber to about 180 - 200 degrees Fahrenheit.

Place the fillets face up in the smoker, as far from the fire as possible.  They will need to cook for at least 2 hours, and up to 4 hours depending on the thickness of the fillets, and the smoke chamber temperature.  Note, on hot, sunny days, the smoke chamber will be warmer than it will be on cold days, even when burning the same amount of wood.

The cooked fish will be medium brown in color, and flake easily when bent or punctured with a fork.

Serve as an appetizer or lunch with crackers, fresh fruit, and a rich, full-flavored cheese such as Gruyere, Chester, or aged Cheddar.  The fish also goes well with grilled vegetables, especially zucchini, or baked autumn squashes.

The smoked fillets can be stored in the refrigerator for up to two weeks.  They can also be wrapped in plastic and frozen in an air-tight container.  

A note about fuel for cooking fish in a wood-burning smoker:  You will want to use a mild-burning fuel when smoking fish.  Hot burning wood such as mesquite will impart a measure of bitterness to the fish.  Fruit tree wood, such as apple or cherry, is probably best.  Other hardwoods traditionally used in barbecuing are fine as well, such as hickory, maple, or oak, as long as you do not use too much.  Avoid evergreens.  Another good fuel, especially when mixed with a small amount of hardwood, are dried corn cobs.  I save the cobs we use to feed squirrels in our back yard for use in the smoker.