The Experience Two approaches to smoking Trout

Smoking trout is a discerning practice which is practice to see what you like and there are many variations.

There are two approaches to smoking trout wet and dry, prepared fast or slow and any variation in between. It is fair to say wet and slow is to be preferred however time leaves dry and fast an option and really is an individual choice.

Dry and fast smoking

Apply salt and brown sugar in a ratio of 2:1 to your trout exterior and cleaned cavity and wait an hour then remove salt and sugar with a paper towel and put into smoker with 2-3 scoops of smoke dust on the base for 20-30 minutes depending on the size of your trout.

Wet and slow smoking

This involves preparing a brine of water, salt and brown sugar the latter in a ratio of 2:1 and putting in a sealed container for refrigeration for a few hours or overnite if desired. Ensuring the brine covers the trout.

Say for a trout

  • 1 litre of water
  • 2 tbls salt
  • 1 tbls brown sugar

Ensure salt and sugar are dissolved

Then rinse the brine of the trout and pat dry with a paper towel, before putting it in the smoker. Again the smoker is prepared with 2-3 scoops of smoke dust and then allow 20-30 minutes to cook.

Personnel variations see brines with pepper, chilli and garlic added or any garnish for that matter.

Eucumbene Trout farm has for sale: smokers, smoke dust and requisites for you to smoke your own trout.

Our Process

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Some Facts


Estimated trout in lake


km from Jindabyne


Visitors since opening


m above sea level