Check out our blog on Cooking Seafood on the EGG.
Big Green Egg Cedar Planks
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.