Required ingredients:

•  Trout, whole and clean (up to 3)
•  Salt (coarse is recommended)
•  40g of pellets or dry branches and 5 medium-sized dried or fresh rosemary branches

Smoking process
1. Wipe the fish with absorbent paper. This will prevent the fish from sticking to the BBQ grill.
2. Sprinkle a bit of salt on the inner and outer sides of the fish.
3. Place the smoker on the fire.
4. Place the fish on the grill. Make sure the fish does not cover the entire grill surface so that smoke can go out through the chimney.
5. Insert 2 tablespoon (about 20g) of wood pellets and 2 branches of rosemary through the side opening.
6. Cook the fish to 230-270 F(110-140 C) for 25-30 minutes until it is golden brown (no need to turn the fish over during the smoking process).
7. After 15 minutes, it is recommended to add 2 tablespoon of wood pellets and 2 branches of rosemary.

Emphasis:

• Make sure that the heat does not exceed 340 degrees Fahrenheit (170 Celsius). High heat may dry the fish and reduce juiciness.
• It is important that the roof will cover the entire body and that most of the smoke will go out throughout the chimney.
• Before first use, heat the smoker to 250 F (120 C) for 30 minutes
• Smoker can be hot, do not touch with bare hands when it on a fire
• Keep out of reach of children