Vine-Smoked Trout

Vine-Smoked Trout
Photo by Joyce Oudkerk Pool


  • Fresh lemon wedges for garnish
  • Fine sea salt
  • Canola oil for brushing
  • ½ cup dry wood chips
  • 4 whole trout, about 1 1/2 to 2 pounds each
  • freshly ground black pepper
  • Fresh rosemary

1. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium. Rub the trout all over with the canola oil and sprinkle with salt and pepper. 2. When the coals are ready, dump th...

View full recipe at Epicurious


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