Smoking a whole trout seasoned with herbs like parsley, thyme, and sage. The trout is stuffed with sliced lemons and smoked at 250 degrees until it reaches an internal temperature of 140 degrees, resulting in flaky and delicious fish.
1: Season the fish.
2: Stuff it full of herbs like parsley, thyme, and sage.
3: Add sliced lemons inside the fish.
4: Close the fish and cut some slits on the outside.
5: Season with salt.
6: Smoke with apple wood chunks.
7: Lay the trout down on a bed of lemon slices.
8: Smoke at 250 degrees.
9: Once the internal temperature of the fish reaches 140 degrees, squeeze a little lemon juice over the top.
10: To serve, peel the skin back and enjoy the flaky fish.
