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Fish Typically Salmon, But This Weekend, Trout
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Let the fish marinate overnight. Prior To smoking remove fish from brine, let dry a little ( a few minutes). Squeeze a lemon all over the fish. Rub the fish with brown sugar (for a 1 pound fillet, about 1/2 teaspoon). Sprinkle with ginger. Sprinkle with garlic powder. Sprinkle with dried dill. Quantities here are not tremendous. I dont want any one spice overpowering the fish. There is plenty of room to experiment, but i have had very consistent success with this. Smoke at 200-225 degrees for about 3-4 hours depending on the size and thickness of the fillets.