Ingredients
A fisherman son
A long drive
An overnight camp
A five hour return walk
Two fat trout
A smoker
Hickory sawdust
Method
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
Serve
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.
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