1. Line the bottom and sides of a stovetop smoker with heavy-duty aluminum foil.
2. Spread 1/2 cup wood chips, such as pecan, cherry, or hickory, over the foil.
3. Cover the wood chips with the drip pan and rack.
4. Slide top over the smoker and set smoker over medium-low heat. Heat until wood chips are smoldering, about 20 minutes.
5. Meanwhile, rub 2 boneless trout filets with 2 tbsp. extra-virgin olive oil and season with kosher salt and freshly ground black pepper, to taste.
6. Uncover the smoker and arrange the trout skin side down on the rack. Slide the top over the smoker and cook until trout is opaque and flaky, about 12 minutes.
7. Using a metal spatula, transfer the fish skin side up to a plate.
8. Remove and discard the skin; serve trout warm or cover and refrigerate. The smoked trout will keep, refrigerated, for 2 days.
1. Line the bottom and sides of a stovetop smoker with heavy-duty aluminum foil.
2. Spread 1/2 cup wood chips, such as pecan, cherry, or hickory, over the foil.
3. Cover the wood chips with the drip pan and rack.
4. Slide top over the smoker and set smoker over medium-low heat. Heat until wood chips are smoldering, about 20 minutes.
5. Meanwhile, rub 2 boneless trout filets with 2 tbsp. extra-virgin olive oil and season with kosher salt and freshly ground black pepper, to taste.
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6. Uncover the smoker and arrange the trout skin side down on the rack. Slide the top over the smoker and cook until trout is opaque and flaky, about 12 minutes.
7. Using a metal spatula, transfer the fish skin side up to a plate.
8. Remove and discard the skin; serve trout warm or cover and refrigerate. The smoked trout will keep, refrigerated, for 2 days.
