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Smoked Trout

Difficulty 2/5
Prep time 1 hr

Cook time 2 hrs
Serves 6-8

Hardwood Oak

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.


6-8 Rainbow Trout

1 gal Water

1/4 cup Salt

1/2 cup Brown Sugar

1 tbsp Black Pepper

2 TBSP Soy Sauce


Clean the fresh fish and butterfly them.

For the Brine: Combine the water, brown sugar, soy sauce, salt and pepper. Brine the trout in the refrigerator for 60 minutes.

When ready to cook, set temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Remove the fish from the brine and pat dry.

Place fish directly on grill grate for 1-1/2 to 2 hours, depending on the thickness of the trout.

Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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