A fisherman son

A long drive

An overnight camp

A five hour return walk

Two fat trout

A smoker

Hickory sawdust


Put the sawdust on the smoker tray

Lay the trout side by side on the rack, adjusting levels to accommodate their fat juiciness

Fit the lid of the smoker tightly

Light the metho burner underneath

Leave for 10 minutes and test: add another 5 minutes smoking time


Lift the trout carefully onto a plate.

Provide a knife and fork for the expert dismemberer

Watch him peel away the skin; lift the flesh from the bones; raise the bones neatly and put aside.