Kettle Smoked Trout

 

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Summer can come anytime!  Simple yet tasty, kettle smoked trout.

 

With a snow advisory of 15-20 cm of the white fluffy stuff, all I can do is pull a Clark Griswold and stare out the window and dream of warmer days filled with green grass, campfires and of course real kettle BBQ.

I don’t have as much as a recipe today but inspiration.  That inspiration starts with a simple idea, fish.  When discussing dinners and menu planning around the house we often pick a protein and build around that.

This dinner, in particular, was based on what was on sale for fresh fish at the grocery store after picking that as our protein.  Being at camp, it was an easy decision to roll out the Weber Kettle charcoal BBQ.  My wife gave me the BBQ about 5 years ago for our wedding anniversary.  I used it once or twice and put it in the shed.   It is now a daily staple at camp and I don’t think we used 1 tank of propane on the gas BBQ this summer.  Rather, we used over 6 20lb bags of charcoal and enjoyed the whole process.

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Getting the kettle BBQ ready.  The charcoal chimney; a DEFINITE recommend!

 

Setup is pretty easy with a bed of coals on one side of the grill, some soaked smoker chips, a layer or parchment paper so the fish doesn’t stick, fresh trout, salt and pepper and a little bit of patience.  Once the chips started to smoke, the lid goes on and check it every 10-15 minutes.  Typically I add a few more smoker chips 15 minutes in and depending on size and thickness of the filets you should be enjoying in 30 minutes.

Just in case you’re stuck in 10 feet of snow like me, here is a visual reminder that greener days are just around the corner.

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Mrs. Canuck and Granny Canuck enjoying the sunset from our seasonal campsite.

 

What is your favorite camping meal?

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5 thoughts on “Kettle Smoked Trout

  1. lemoncat February 8, 2017 / 5:37 pm

    Looks great — how did it turn out? I hadn’t considered parchment paper before

    • The Hungry Canuck February 8, 2017 / 6:23 pm

      It was great, no stick. I like the skin so after it’s done smoking, I take a few pieces and fry it crispy.

  2. KR February 10, 2017 / 12:55 pm

    I dream about summer with you ;(
    And smoked trout… mmmm

    • The Hungry Canuck February 10, 2017 / 1:01 pm

      If you ever find your way to Canada and Northern Ontario, the grill will be warm.

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