Smoking the trout in the kettle grill is easy:
For the brine (9%), dissolve the salt in lukewarm water and soak the fish in it for at least 6 hours.
At the same time, soak the prunes in a little white wine. Rinse the soaked trout, pat dry, and stuff with prunes. Load the grill with the briquettes that have burnt for a while in the chimney starter (till they give off indirect heat) and lay the fish on the well-oiled grill above the embers. For the optimal handling of the trout on the grill we recommend you to use Axtschlag Strong Hook – the handmade smoking hooks. Let the fish smoke by the closed lid for 5 minutes. Then put the handful of the Plum Chipsonto the embers every 5 minutes. After about 20 minutes of total grilling time, take the trout off the grill and serve.