This easy smoked trout recipe lets the fish and smoke flavor shine on its own. Simply butterfly the trout, brine it for an hour, then let it smoke for up two hours and serve it hot or cold.
PRO FREEDIVER, CHEF, SPEARFISHING CHAMPION
Hometown MAUI, HI|
Grill PRO 22|
Favorite Hardwood ALDER
Growing up off-the-grid in coastal Maui, it’s no surprise Kimi Werner developed a deep love for the ocean. That love is made up of two things: freediving and cooking her catches on the Traeger. She’s a certified culinary chef and loves elevating the flavors of fresh fish, and getting creative with side dishes, on her Pro 22. She also knows that food is only its best when shared with the people you love, so her Traeger has become a natural gathering place to create memories with family and friends. Sourcing food from land and sea was deeply ingrained in Kimi from a young age. Her father was a freediver and she grew up harvesting game alongside him and the rest of her family. Kimi has turned her own freediving talent into national recognition, earning the title of U.S. National Spearfishing Champion, not to mention she can hold her breath underwater for far longer than it takes you to read this bio.
“ It’s not just the hunt that entices me. It’s the follow through-cleaning and cooking my catch- that really excites me. If it weren’t for that, I would have no desire to hunt. ”