Before you start:

Optionally, boil the brine and cool it down before placing the fish in the brine.

Additionally, you will need:Smoking chunks or chips (if you have some fruit trees in the garden, you can make these yourself) Charcoal starterKettle grill Heat beads briquettes

If the fish has been in the freezer, take it out and place it directly into the brine to thaw.

Clean the fish of blood, slime, and similar substances.

The fish must be completely covered by the brine. You can either salt the fish whole or in fillets. Place the fish in the brine in the fridge and let it soak for at least 12 hours, preferably a day.

When the fish has soaked, take it out and rinse it free of slime and any other residues. Then pat the fish dry with a kitchen towel. When the fish is well-dried, you can choose to remove the remaining bones if the fish is filleted, or leave the bones in. Find a safe place, preferably a cool outdoor spot. Let the fish air-dry for at least 4 hours, and preferably more.

After the fish has dried, prepare the desired seasoning. Spices like garlic powder, chili, and dill are all great for trout. You can divide the fish with multiple types of seasonings.

Once the fish is seasoned, light the grill. Remember that your smoking chips/chunks should soak in water for 1 hour before placing them on the grill.

The charcoal starter should only be half-filled!

Wrap the grill grate in aluminum foil and poke a lot of holes with a fork.

When the coals are completely white in the charcoal starter, carefully pour them out to one side of the grill and then carefully place the wet/damp smoking chunks directly on the coals if you don't have a smoking box. Place the fish on the grate so they are only on one side and position the grate on the grill so the fish faces away from the hot coals. Put the kettle grill lid on and open the vents at the top and bottom to about 5 mm open.

Ensure that the grill doesn't get too hot. The lower the heat, the longer the smoking period, which increases the smoked flavor. The trout generally needs about 30 minutes, depending on how hot the grill gets.