Ingredients:

• 2 fresh trout (about 400g each)
• Barbecoa Brine Salt for fish
• 2 Alderwood chunks
• Meater+ thermometer
• Stainless steel fish rack
• Stainless steel drip tray
• Lemon
• Fresh dill
• Kamado Joe Big Block charcoal

Preparation:

• Clean the trout and remove any bones using fish tweezers.
• Dissolve 100g of Barbecoa brine salt per liter of water.
• Place the fish in the brine for 2 hours in the fridge.
• Rinse the fish and pat dry with paper towels.
• Stuff the fish cavities with lemon slices and fresh dill.
• Let the fish air-dry in the fridge for 2 hours to form a nice pellicle.

Cooking:

• Preheat the kamado to 90°C.
• Place the heat shields and add the alderwood chunks to the hot coals.
• Put the stainless steel drip tray under the grill.
• Place the trout on the fish rack.
• Insert the Meater+ thermometer into the thickest part of the fish.
• Smoke until the core temperature reaches 63°C (about 45-60 minutes).
• Check if the fish flesh easily separates from the bones.

Tips:

• Serve with a fresh dill-yogurt sauce.
• Experiment with different wood types like beech or apple for varied flavors.
• Perfect when paired with grilled lemon and fresh herbs.
  

Enjoy! Jan Luts