Oregon Hickory Grilled Smoked Trout

Introduction

Oregon waters produce some of the most beautiful and delicious trout you'll ever taste. This recipe enhances that freshness with hickory smoke on the Arteflame grill, searing the trout perfectly on the blazing hot center grill grate and finishing it slowly on the surrounding flat-top. The result: tender, juicy smoked trout with a rich, earthy flavor you'll crave again and again.

Ingredients

• 2 whole fresh-caught Oregon trout (cleaned and gutted)
• 2 tbsp unsalted butter (melted)
• 1 lemon (sliced into rounds)
• 2 cloves garlic (thinly sliced)
• Fresh dill sprigs
• Kosher salt to taste
• Freshly cracked black pepper
• Apple slices (optional, for a touch of sweetness)
• Hickory wood chunks or chips (soaked in water)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of your Arteflame grill.
2. Drizzle them with vegetable oil.
3. Stack your firewood or lump charcoal on top of the napkins.
4. Light the napkins. Let the fire build for about 20 minutes until hot embers form and the cooktop is up to heat.

Step 2: Prepare the Trout

1. Pat the trout dry with paper towels.
2. Season the inside of each fish with kosher salt and black pepper.
3. Stuff each with lemon slices, garlic slices, and dill sprigs.
4. Brush the outside of each trout with melted butter.

Step 3: Add Hickory Smoke

1. Toss a few soaked hickory wood chips onto the fire in the center grill grate area.
2. Allow the smoke to build for a minute or two.

Step 4: Sear the Trout

1. Place the trout directly on the center grill grate for 1–2 minutes per side to get those distinct grill marks and lock in the juices.
2. Flip carefully with a fish spatula to avoid tearing the skin.

Step 5: Finish on the Flat Cooktop

1. Move the seared trout to the inner edge of the flat-top cooktop where the temperature is slightly lower.
2. Cover the fish loosely with a tent of foil if needed (don't seal) to maintain tenderness.
3. Grill for an additional 8–12 minutes depending on thickness, flipping once.
4. Use a digital thermometer to check internal temperature. Remove trout at 130°F (it will rise to 145°F off the grill).

Tips

• Using butter instead of oil for grilling enhances flavor naturally.
• Always let the fire get fully hot before cooking — the Arteflame grill is ready in about 20 minutes.
• Adjust trout placement on the flat cooktop to control cooking speed using the temperature zones.
• Don’t overstuff the trout – overpacking can make it steam instead of smoke.
• Clean-up is a breeze with no pots or pans needed.

Variations

1. Spicy Cajun Trout: Rub inside and out with a Cajun spice mix, add lemon and hot chili slices for a Southern-style kick.
2. Lemon-Thyme Trout: Swap dill for fresh thyme and add lemon zest inside the cavity for a citrus twist.
3. Pecan-Smoked Trout: Use pecan wood chips instead of hickory for a sweeter, nuttier smoke that pairs beautifully with mild trout.
4. Maple-Glazed Trout: After flipping, brush exterior lightly with maple syrup for a sweet-savory crust.
5. Garlic-Peppercorn Trout: Use crushed green peppercorns and roasted garlic paste for bold, peppery depth.

Conclusion

With just a few fresh ingredients, good wood smoke, and the power of the Arteflame grill, this Oregon Hickory Grilled Smoked Trout recipe is a simple yet flavorful way to honor the bounty of the Pacific Northwest. The combination of smoke, butter, and open-fire magic makes it a show-stopping centerpiece for any gathering.

Best pairings

• Grilled asparagus with lemon zest on the Arteflame flat cooktop
• Roasted fingerling potatoes with rosemary and butter
• Light Oregon Pinot Gris or a crisp Sauvignon Blanc
• Charred lemon wedges for squeezing
• Baguette slices toasted on the outer ring of the cooktop