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1. Line the bottom and sides of a stovetop smoker with heavy-duty aluminum foil. Sarah Karnasiewicz
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2. Spread 1/2 cup wood chips, such as pecan, cherry, or hickory, over the foil. Sarah Karnasiewicz
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3. Cover the wood chips with the drip pan and rack. Sarah Karnasiewicz
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4. Slide top over the smoker and set smoker over medium-low heat. Heat until wood chips are smoldering, about 20 minutes. Sarah Karnasiewicz
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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
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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.
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7. Using a metal spatula, transfer the fish skin side up to a plate. Sarah Karnasiewicz
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8. Remove and discard the skin; serve trout warm or cover and refrigerate. The smoked trout will keep, refrigerated, for 2 days. Sarah Karnasiewicz

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