Stove Top Smoker Smoked Whole Trout

Recipe by TxGriffLover
READY IN: 35mins


  • 1 -3
    whole trout (up to three 12-oz trout will fit on the smoker rack at one time)
  • salt and pepper
  • sliced lemon (optional)
  • fresh thyme sprig (optional)


  • Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
  • Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
  • Season the inside and outside of the trout generously with salt and pepper.
  • If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
  • Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
  • Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
  • Check the fish for doneness after 20 minutes.
  • If the underside is considerably darker than the top after about 12 minutes
  • of smoking, flip the fish and continue cooking.
  • Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
  • To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
  • Lift off the skin from the top fillet or leave it on if you like.
  • With the help of the knife, gently lift the top fillet free of the bones.
  • Turn the fish over and repeat.
  • Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.