Ingredients

4-6 Trout fillets
2 cups water
¼ cup soy sauce
¼ cup teriyaki sauce
½ Tbsp salt
1 tsp lemon pepper
Garlic salt
Dill seeds
Suggested wood for smoking: Hickory, alder or apple chips

Preparation

1. Mix recommended amounts of water, soy sauce, teriyaki sauce and salt with other ingredients to your liking in a small container.
2. Place fillets into marinade, cover and let soak in refrigerator overnight.
3. Smoke for 3 to 4 hours, or until meat is flaky and dry, in pre-heated smoker at 115°C.

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