I catch a lot of trout each year and 99% of those fish are released but I do admit to enjoyin the taste of trout quite a bit, especially in the smoker, so each year I keep about a dozen of so stockers from streams that can't hold trout over in mid summer. My kids kept 7 trout on the opener this week which I tossed right in the smoker. They are delicious but I have to admit that I've about had it with all the bones!!! Seems like it's just not even worth messing with and no matter how I cook a trout I just always have a mouth of spinny little rib bones to deal with. What on earth am I doing wrong??? Does everyone else have this problem or is it just how I cook them? Either way if I can't figure it out I'm done enjoying trout because they dont taste THAT good lol. Not good enough to endure the terrible texure of crunching bones.