Smoking Fish at Home

1. Line the bottom and sides of a stovetop smoker with heavy-duty aluminum foil. Sarah Karnasiewicz
2. Spread 1/2 cup wood chips, such as pecan, cherry, or hickory, over the foil. Sarah Karnasiewicz
3. Cover the wood chips with the drip pan and rack. Sarah Karnasiewicz
4. Slide top over the smoker and set smoker over medium-low heat. Heat until wood chips are smoldering, about 20 minutes. Sarah Karnasiewicz
5. Meanwhile, rub 2 boneless trout filets with 2 tbsp. extra-virgin olive oil and season with kosher salt and freshly ground black pepper, to taste. Sarah Karnasiewicz
6. Uncover the smoker and arrange the trout skin side down on the rack. Slide the top over the smoker and cook until trout is opaque and flaky, about 12 minutes.
7. Using a metal spatula, transfer the fish skin side up to a plate. Sarah Karnasiewicz
8. Remove and discard the skin; serve trout warm or cover and refrigerate. The smoked trout will keep, refrigerated, for 2 days. Sarah Karnasiewicz