This was my first attempt at doing fish in the smoker (Big Green Egg).

We smoked trout that was stuffed with lemon slices and sprigs of dill. Then a thin slice of bacon goes on each side and it’s tied up with butchers twine. Cedar planks were soaked for an hour then charred on both sides before the trout goes on and into the smoker for 45 mins. When the temp reaches 140 degrees it’s done.

A simple dill caper sauce goes great with the trout. Just whisk together a half cup sour cream and mayo, a teaspoon of lemon juice and zest. Then fold in a tbsp dill and a tbsp chopped capers. Salt/pepper to taste.

Smoker is set for 300 degrees for 45 mins. When the temp in the center reaches 140, it’s done.