To clean fish, I simply remove the head and guts and wash out the inside cavity.
Dissolve salt in water and soak cleaned trout in solution for about 4 hours. Be careful not to leave fisah in salt water for too long or they will taste salty. Place fish in smoker or covered kettle grill for 4-6 hours depending on the size of your fish. Larger fish should be smoked longer. I use a combination of charcoal and pre-soaked hickory chips to provide smoke in my smoker.
