I'm just looking to see what everyone likes. Personally we start by soaking trout in salt water, Lather them up in some clubhouse red pepper and roasted garlic marinade. Than off to the smoker for two hours. Finish off with a cold one and a lawn chair overlooking the lake. The odd time I'll use a salt brine instead of maranade. End of the season and I never changed, Time flys .
Tight lines!
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