On Sep 7, 4:24*pm, "Fred" wrote:
On *7-Sep-2009, "Don Phillipson" wrote:

Brining is prerequisite to smoking (strong brine
for cold smoke, mild brine for hot smoke). *Before

I make a nice mild brine and smoke my trout 3-6 hrs
Lemon and garlic in various forms are essentail ingredients

Brining may be a prerequisite and lemon and garlic may be essential
ingredients......to suit some palates, but none of the above is needed
for any practical reasons. While there are virtually infinite
delicious methods and ingredients and recipes for preparing trout,
none of them is necessary for any reasons other than suiting
individual tastes. Personally, I prefer smoking to all other methods
for trout.....and I like simplest best. Just trout and warm hickory
smoke for an hour or so.

g.