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Easy Montana Smoked Trout Recipe

Trout is a delicious fish that can be enjoyed in a variety of ways, but there's something special about smoked trout. The smoky flavor adds a unique depth to the fish that you just can't replicate with other cooking methods. In Montana, trout is especially prized, and if you're lucky enough to catch one yourself, it's an experience you'll never forget.

Trout is at its best during the spring and early summer months when the water is still cool and the fish are spawning. The optimal size for trout depends on your preference, but generally, fish that are 12-16 inches in length are ideal. They're large enough to make a good meal, but not so big that they're difficult to handle.

Smoked Montana trout is a delicacy that is not to be missed, and there is nothing more Montana than going out and catching a night's family dinner. Whether you catch the fish yourself or purchase it from a local fish market, this recipe is sure to impress. Enjoy the smoky, flavorful fish with a cold beer and good company, and savor the taste of Montana's natural bounty.

Easy Montana Smoked Trout Recipe:


  • 2 whole Montana trout, gutted and cleaned

  • 1/4 cup brown sugar

  • 1/4 cup kosher salt

  • 1 tbsp black pepper

  • 1 tbsp garlic powder

  • 1 tbsp paprika

  • 1 tsp cayenne pepper

  • Wood chips (alder, apple, or hickory)


  1. Rinse the trout under cold water and pat dry with paper towels.

  2. In a small bowl, mix together the brown sugar, kosher salt, black pepper, garlic powder, paprika, and cayenne pepper.

  3. Rub the spice mixture all over the trout, making sure to coat both the inside and outside of the fish. Let the trout sit at room temperature for 30 minutes.

  4. While the trout is resting, soak the wood chips in water for at least 30 minutes.

  5. Preheat your smoker to 225°F.

  6. Once the smoker is hot, drain the wood chips and add them to the smoker's wood chip tray.

  7. Place the trout in the smoker and smoke for 2-3 hours or until the internal temperature of the fish reaches 145°F.

  8. Remove the trout from the smoker and let it rest for 5-10 minutes before serving.

Enjoy your smoked Montana trout with a cold beer and some lemon wedges on the side for a delicious and refreshing meal.


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