I'm sitting here on the porch....... drinking beer and smoking fish. One of the fish is a Triploid I caught recently at Lost Lake, Snoqualmie pass.
I was just curious to know if you guys who smoke trout.... would you fillet a 16" trip, or just smoke it as is, and then pull it off the spine. I really never fillet trout, I just bake them and pull the spine out. Do you bother filleting it when in the smoker?

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I need some bait is it in the Smoker Yet

Not ever and zero 16=inchers /BODY COLLECTOR EATING ANOTHER 10LBERS /FISHINGCOLLECTOR WITH MY SECRET SWEDE SAUCE CHEESE SLAMMER AND ROD AND REEL SOLD IN 5 MINUTES

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Hey Ya Quad, We fillet, skin, AND trim the fat from the fillets before smoking (they're easier to keep lit that way ), or cooking. Granted we've only worked with RW tripps, but we find the flavor is less "Fishy" by taking the extra trouble to do so. After filleting, removing skin, then shaving the fat layer off, Wife will use Lemon-Pepper on a Buttered (or use Olive oil) George foreman, and grill the lil buggers up to perfection. Same with smoking, the flavor in the finished product will be different, so try a few and see if it's worth the extra work for ya. Good luck
PS
I even fillet them if Sweede considers them Bait!

Unless I'm cooking trout over a campfire I skin them and scrape off the dark flesh around the lateral line before I do anything else to them.

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Life's short - fish hard!