Depending on how much fish you are planning to smoke amount of ingredients will very. This recipe we smoked about 8 pounds of trout.

The dill we used was fresh from the garden. I love that we have a herb store growing in our back yard!

1 ½ lb Brown Sugar
½ c. Kosher Salt
10 fresh dill sprigs, chopped
2 Apples, sliced
2 oz Brandy

1. Mix brown sugar, salt and, dill.
2. Layer sliced apples on the flesh of the trout.
3. Generously sprinkle brown sugar mixture over the fish.
4. Drizzle brandy onto the fish.
5. Cover with plastic wrap and refrigerate for 12 hours to cure.
6. When you are ready to smoke just remove to fish from the cure, allow it to dry for about 15 minuets before putting it in the smoker. This is one step of the curing process that you don’t want to skip, it will make texture of fish firm.

For my smoker, I just soaked apple and cedar wood for about 30 minuets in a aluminum roasting pan.

When all the water was gone, I put a few fresh apple sliced and poked holes in the bottom of the pan to allow the air to flow better. Then I just put it on the propane BBQ grill.

When it starts to smoke I put the fish on the grill, Turned two of the four burners off and turned the other two to the low setting.

DON’T OPEN IT TO LOOK!! If you open the lid, your going to let all the smoke out. Trust me, its doing its thing, getting all smokey.

After about 10 minuets turn the other burners off. Just leave it in there for about 20 more minuets.

You’ve just smoked your very own catch!