Pit Boss Smoked Trout

Do you want to learn the process of curing and smoking trout? Starting with the mighty trout is an easy introduction to mastering the fish-smoking process!

Follow this simple Pit Boss smoked trout recipe for delicious cured trout infused with smoke flavor

Why You’ll Love This Smoked Trout Recipe

Easy for those who want to learn the curing and smoking process for fish.

Doesn’t produce a ‘fishy’ taste.

Trout has a high fat and oil content. Smoking binds to these oils and infuses better than other non-oily fish types.

Customizable in regards to the smoke flavor. Like fruit wood? Use apple or cherry wood. Consider a strong wood like oak for a more depth of flavor.

Perfect for beginners and can be used with other fish types other than trout.


What You Need for Our Smoked Trout

  • Fresh Trout Fillets
  • Brown Sugar
  • Kosher Salt
  • Fresh dill
  • Black pepper
  • Onion powder
  • Pickles
  • Sour cream
  • Pickles Juniper Berries
  • Sliced red onion
  • Your Favorite Bread
  • Pit Boss Pellet Grill/Smoker
  • Your Favorite Wood Chips (we used maple wood)
  • Baking dish
  • Paper towels

How to Smoke Trout on a Pit Boss

Step 1: Prepare the Trout for Curing

– Remove any excess moisture with a paper towel from the surface of your trout fillets.

– Place the trout fillets with the skin side down in a large baking dish.

Tip: Source your trout from a fishmonger with even-sized fillets. Ideally, it will be fresh and not from a farm.


Step 2: Preparing the Dry Cure

– Combine the brown sugar, salt, dill, pepper, and onion powder in a bowl.

– Mix until even and remove any large lumps.

Note: Get creative with this recipe! The spices in the dry cure can be switched out for your flavor preference! Like a bit of spice? Add cayenne pepper… Prefer a stronger taste? Use fresh herbs!


Step 3: Curing/Marinating the Trout

– Evenly spread the cure mixture over your trout fillets and completely cover them.

– Place in the refrigerator for up to 4 hours.

Note: You shouldn’t cure fish for 24 hours as it breaks down the proteins to leave you with mushy trout!

– Remove the trout from the fridge and rinse under cold water to remove excess cure. (Especially the kosher salt and black pepper).

– Pat dry again with paper towels and let them dry at room temp for 30 minutes.


Step 4: Preheat the Pit Boss Pellet Grill

– Load your chosen type of wood chips, set to temperature settings of 180 °F, and preheat with the lid closed for 15 minutes.

Note: We cover other types of smokers you can use further on. If you aren’t using a Pit Boss Pellet Grill, you want the wood chips to cover the areas where most of the heat will be emitted from the source.


Step 5: Smoking the Trout

– Place the cured trout fillets skin down on the grill grates of your smoker.

– Place a temperature probe into the middle of your biggest trout fillet.

– Smoke with the lid closed for 2 to 3 hours.

Note: Regularly Check the trout fillets and monitor the internal temperature. If you over-cook this recipe, the fish will become bitter and the skin will dry out and burn.


Step 6: Finishing Touches

– Remove the smoked trout from the Pit Boss.

– Garnish with fresh dill, pickles, and sliced red onion.

– Squeeze over some fresh lemon juice.

– Serve with grilled bread and sour cream on the side.


What Temperature To Smoke The Trout

You need to smoke the trout fillets at a low temperature of 180°F. The heat should be indirect and lightly cooked while infusing the smoke flavor.

How Long Will the Smoking Process Take?

At 180°F, trout and other fish fillets will take roughly 2 to 3 hours depending on size and method of cooking. 

Tip: Remember the cooking time is dependent on lots of factors. Don’t just take our word for it and keep an eye on it while smoking.


Do I Need to Monitor the Internal Temperature?

Always be sure to use a meat thermometer! It will work with fish the same as it will with meat…

How to Accurately Monitor the Internal Temp

Use a calibrated digital probe meat thermometer to monitor the internal temp. The safe-to-consume internal temperature for trout is 145°F.


How to Store Leftovers

Store the smoked trout in an airtight container, this will be okay for 3 to 5 days.

Do not freeze as there is lots of natural moisture in the dish. This will crystallize and lose flavor when defrosting.

What if I Don’t Have a Pit Boss Pellet Smoker?

We recommend a Pit Boss Electric Pellet Smoker for this recipe. However, a gas grill and charcoal grill with soaked wood chips will work just as fine.

Be sure to monitor the smoking temperature with a separate probe though! You don’t want to overcook the trout.


My Favorite Wood for Smoking Trout

The smoking wood is a very important part of this recipe! I find mild wood works best with trout, which is why I’ve used maple.

Don’t just take my word for it though! Experiment with the types of fresh wood chips available to you.


What to Serve With Our Smoked Trout Recipe

Below are some of my favorites sides to serve with trout when I want to impress at a cookout, weeknight dinner or a dinner party.

Good old-fashioned mashed potatoes with bacon and and green onion.

Part of a charcuterie board with smoked meats and pickles.

Grilled carrots topped with honey butter.


Pit Boss Smoked Trout

Want an easy smoked trout recipe for your Pit Boss? This is super simple yet always turns out perfectly cooked fish with a delicious smoky flavor.
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish, Snack
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 4 people
Calories 326 kcal


  • 1 Pellet smoker


  • 2 lbs trout fillet
  • cups brown sugar
  • ¾ cup salt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • sour cream
  • fresh dill
  • pickles and juniper berries
  • sliced red onion
  • grilled bread


  • Preheat smoker to 180°F. Place your chosen wood chips in the smoker. You want the wood chips to cover the areas where most of the heat will be emitting from.
  • Place trout fillets, skin side down, in a large baking dish.
  • Combine brown sugar, salt, dill, pepper and onion powder in a medium-size bowl. Mix with your fingers to break up any lumps.
  • Spread the cure mixture over the trout fillets to completely cover them. Place in the refrigerator for 4 hours.
  • Remove fillets from the refrigerator and rinse under cold water. Pat dry with paper towels. Let the fillets dry at room temperature for 30 minutes.
  • Place trout fillets in the smoker. Cook for 2 to 3 hours. Careful not to over-cook the fish, because it can end up too bitter.
  • Remove trout from the smoker. Top with dill, pickles and sliced red onion. Serve on grilled bread with sour cream on the side.
Keyword Fish, smoked seafood, Smoked Trout, Trout

Smoke On!


Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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