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1
Combine 2 cups of water, the salt, pepper, and maple syrup in a 3- or 4-quart bowl.
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2
Place the trout in this brining mixture, cover, and refrigerate for about 4 hours.
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3
Place a wire rack on a baking sheet.
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4
Drain the trout and discard the brining liquid.
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5
Arrange the trout skin side down on the wire rack.
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6
Refrigerate until you are ready to start the smoking process, up to 6 hours.
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7
Heat the smoker to 225F, using charcoal, apple or cherry wood, or a combination of charcoal and wood.
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8
Lightly oil the grate of the smoker so the trout wont stick.
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9
Arrange the trout skin side down directly on the grate.
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10
Be sure to leave a good inch of space between the trout so that more of the surface area will be exposed to the smoke.
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11
Make sure that the heat source is not directly under the fish.
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12
Place the grate in the smoker; then add more wood to the smoker to ensure that theres plenty of smoke to flavor the fish.
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13
It is important to maintain a temperature of 225F, so add charcoal, 1 piece at a time, or wood as needed to keep the heat.
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14
Smoke the trout for 30 to 40 minutes, or until firm and a little flaky.
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15
Remove the trout from the smoker and allow it to cool to room temperature.
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16
Wrap the trout tightly in plastic wrap and refrigerate it until youre ready to use it.
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17
Peel the skin from the fillets before serving.
