I seasoned the trout with pecan smoked salt, sugar, black pepper, and togarashi pepper, rubbed the seasoning both inside and outside.
Set up the smoker to 225 degrees and soaked a combination of apple wood, cherry wood, and pecan wood chips.
Smoked the trout for 2 hours refilling the wood chips as necessary.
Here's the finished smoked trout. The skin was a bit tough so we didn't save it. We could have pan fried it crispy and made trout skin chips but I wasn't in the mood to heat up a pan full of oil to cook them.
We deboned and shredded the trout, careful to remove any small pin bones that are so common in trout.