Smoked trout with pics-Weber kettle

First I brined my specked trout in kosher salt, brown sugar, peppercorns, cloves and bay leaves. About 3 hours


Next, I drained on a bakers rack and put back into fridge for 2 hours. This is supposed to help with a glaze.


Them I lit my fire (snake method style).


And put my fish on the kettle.


1/2 way through cooking


The final product:


I flaked some up and mixed with cream cheese, horseradish and pepper. It was a nice little dip. Ill snack on the rest of the jerky today.