Techniques Smoking Fish at Home Published Apr 1, 2009 8:00 AM Techniques SHARE 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 Food MORE TO READ RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese. READ NOW RELATED Kosher Cachopa Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots. RELATED Quick-Pickled Beets This stress-free method will have you snacking on nature's candy without the post-canning cleanup.