The first thing you need to do is get your wood chips soaking in whiskey. For this recipe I am using little pieces of Oak and Jack Daniels, however, feel free to use your favorite whiskey and wood chips. You need enough whiskey to fully submerge your wood chips.
If you have fresh whole trout, you will need to clean and fillet.
Lay your fillets on your smoking rack and lightly season with sea salt and freshly cracked black pepper. Cover and refrigerate until your wood chips have finished soaking.
Once your wood chips are well soaked ( 1- 2 hours), drain and add to your smokers wood chip tray. Light and start creating smoke until you get a nice clean smoke. My little home made smoker will be slightly different from yours so please follow your own smokers manufacturers instructions.
When you achieve a nice clear consistent smoke its time to add in your fillets. Ad your smoking rack into your smoker and smoke until cooked. In my little smoker this usually takes 15 - 20 minutes. You will notice that I have covered my rack in toil - this is so the trout does not get overpowered from the smoke.
Once your trout fillets are tender, juicy and falls apart take out of the smoker and let rest for 5 - 10 minutes.