Smoked Candied Trout 🍁🔥 This might be the most addictive way I’ve ever cooked trout. Sticky pure maple glaze, deep wood-fired smoke, and tender flakes that practically melt in your mouth. The secret? An overnight cure, a cross-hatch cut that catches all that maple goodness, and a long, slow smoke. Cooked on the @Weber Grills Canada Searwood 600 Pellet Grill at just 190°F using the SmokeBoost setting and Weber GrillMaster Blend pellets. Ingredients: • Fresh trout fillets, skin-on • Brown sugar • Salt • Pure maple syrup For the cure: • Standard kosher salt: 3:1 brown sugar to salt • if using Fine Himalayan pink salt: 6:1 brown sugar to salt That sticky, smoky maple finish is next level. 🍁🔥 Are you taking a piece of this? #WeberGrillsCA
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