Replies

1. 
   doug_hubbard | Jan 20, 2002 02:07am | #1

   *
   hard to keep lit

1. 
   Eric_Svendson | Jan 20, 2002 03:04am | #2

   *Here's what I did. I replaced all the nuts & bolts with SS hardware. I ordered the drip pan/ash guard and the electric converter from the Brinkman catalog.I'll use the coal in the spring/summer and the electric when it gets cold - like right now in Maryland.Break in the smoker per the instructions - I used cooking oil spray. When they say 8-10 lbs of coal, unfortunately they mean it so when you do smoking with coal, you need to make it worth your while. Do not use the so-called instant light coal but "soak" regular coal with fluid and let it sit for a couple of minutes. Light em up and wait about 20-25 minutes to start smoking. Add wood chips according to package directions or with the sample Brink gives you, break it up into three pieces and spread it around the coal. Do a couple of pounds of meat at first until you get accustomed to this machine.I had to finsh off my first tries on the grill because I scimped on the coal but the smoke flavor was great.

1. 
   Va_Mtn_Man | Jan 20, 2002 03:08am | #3

   *Great tips. What kind of wood have you used?

1. 
   piffin_ | Jan 20, 2002 03:58am | #4

   *Apple

1. 
   James_DuHamel | Jan 20, 2002 04:42am | #5

   *This isn't trout, but it's close enough to see.Low heat, lots of smoke. And use real wood for the smoke taste and the heat. Keep the fire in the firebox, and not in the cooking section. By the way, this is a grill with a smoke box. Those Brinkman's are nice, but they cook slow and are small. I included this in case ya use a bigger smoker than the Brinkman. James DuHamel

2. 
   Pro-Dek | Jan 20, 2002 04:45am | #6

   *MMMMMMMMMMM!!-Looks good James

3. 
   James_DuHamel | Jan 20, 2002 04:45am | #7

   *Here's one with Rainbow Trout, some corn on the cob, and a Drunk Chicken.Low heat, lots smoke, and some great marinade.James DuHamel

4. 
   Va_Mtn_Man | Jan 20, 2002 04:48am | #8

   *thanks. the fish looks good there. how long do you normally cook it when your smoking it? got to be longer than normal grilling to get the smoke taste, i guess.

5. 
   James_DuHamel | Jan 20, 2002 04:49am | #9

   *It's so good, it literally melts in your mouth.The stuffed Flounder is pretty easy to make, and very easy to cook.Man I'm getting hungry just sitting here looking at it.James DuHamel

6. 
   David_Thomas | Jan 20, 2002 06:09am | #10

   *Trout are fun to play with, but I've always toss them back when I'm trying to fill the freezer. For Sockeye (and I sometimes will keep a Silver), I like a pretty hard smoke with a brown sugar brine. Alder if I'm using my own sawdust. Apple or hickory if I'm using the store-bought stuff. The Little Chief smokers are easy because you just plug them in. Do about 20 minutes per pan of shavings. 3 to 8 sets, depending on how hard a smoke you want. I just eyeball it, but about 1 cup of brown sugar and 1/4 cup of salt in a quart of water. -David

7. 
   Ralph_Wicklund | Jan 20, 2002 06:12am | #11

   *Pay attention, everyone!No matter what else happens at the TEXAS FEST this year, we eat good.

8. 
   Luka_ | Jan 20, 2002 06:20am | #12

   *i hard to keep litOn or off the grill. But it is a bit less toasty on the buns if you don't sit on the grill.

9. 
   L._Siders | Jan 20, 2002 07:17am | #13

   *In the winter time I found out that willow branches make good wood for smoke...... Soak em first ta give ya good smoke

10. 
    Tommy_B. | Jan 20, 2002 07:33am | #14

    *I was gonna say I smoked trout and all I got was a headache, but this is some serious stuff.James, I might make the texasfest after seeing your goods.Man that looks good.

11. 
    pat_white | Jan 20, 2002 05:03pm | #15

    *I smoke my trout and salmon in a little cheif smoker. Same method as Dave's, except my brine. I use 1 quart of water, 1cup of brown sugar, and 1cup of rock salt.With trout I brine them for about 1/2 hr. Take them out of the brine ,wash with cold water, Pat dry with a towel and smoke them with alder chips for 4hours. Salmon usually take 12 to 14 hours.Tasty

12. 
    p_m | Jan 21, 2002 05:43am | #16

    *OK, I'll bite. I can't resist.How does [do?] those trouts keep their cigarettes lit underwater? -Peter

13. 
    Dave_Richeson | Jan 22, 2002 11:14am | #17

    *This is heck of a post to read at 3:15 AM. I just got in from work, and now I am so hungry...I GOT TO EAT!

14. 
    Va_Mtn_Man | Jan 22, 2002 02:15pm | #18

    *Won my auction for the smoker on Ebay over the weekend, go to SW Va to a rainbow trout farm on Friday, hopefully start smoking over the weekend. Party at my place!

15. 
    Jeff_Clarke_ | Jan 22, 2002 04:08pm | #19

    *I admit that I smoked trout when I was younger, but I didn't inhale.

2. 
   Va_Mtn_Man | Jan 22, 2002 04:08pm | #20

   *
   Yeah, this isn't the cooking page but somebody on here must have had some luck smoking trout (on a grill). If so, give me some clues as to how to go about it. I just got a Brinkmann Smoker so all help would be appreciated.