Ingredients

  • 2 whole trout, cleaned
  • 2 lemons, sliced
  • 8 thyme springs
  • Big Green Egg Sweet & Smoky Seasoning
  • Olive oil

Instructions

Equipment

Big Green Egg Cedar Planks

Method

One hour before the cook soak the planks in water. ­

Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C.

Rub the fish with olive oil and season inside the cavity and outside with the Big Green Egg Sweet & Smoky Seasoning. Stuff the cavity of the trout with lemon slices and thyme sprigs.

Remove the plank from the water and place it on the EGG for 2 minutes and then flip over. Place the prepared trout on the dry side of the cedar plank. Cook for 20 to 30 minutes or until the internal temperature reaches 145°F/63°C. The meat should be opaque and flake easily with a fork.