Applewood Smoked Trout - a smoky sweet sensation, a delight to any fish lover. It's opening day of trout season in North Georgia and a beautiful day. I was lucky enough to be invited to Tom Broadwater's home away from home - "Fishcamp" at Boggs Creek. The fish were biting and the dogs and boys were happy! The next day, I took my lot of fish home and smoked them in my backyard. The secret to producing fine smoked fish, or grilled fish for that matter, is indirect, slow cooking. I choose applewood for its smooth and delicate flavor. No hickory smoke here, it's simply too overpowering for something as sweet and delectable as rainbow trout. The sweetness of the fish is really brought out by applewood and its ability to not be overbearing in effect. Moreover, the brown sugar, agave and salt rub didn't hurt either. After two and one half hours, I took a few whole fish off to give it a try. They were very juicy and flaky, perfect for dinner. However, I wanted the hard smoked stuff like you find in specialty stores. This type can be taken on a day hiking trip without requiring refrigeration. So I checked back a couple of hours later and was achieving the desired effect. The meat was much drier and had taken to the rub a lot better. Either way you like it, Indirect cooking your favorite fish is something you've got to try. A couple of hours produces what you would want for dinner. A few more hours and you have a perfect party appetizer or the beginnings of a killer smoked trout dip! Did I say smoked trout dip... :) Stay tuned!