Start by preheating your smoker to 225°F with either apple, cherry, pecan, or alder wood chips (or wood pellets). While it's heating up, prep the trout. Rinse it well with cold water, then use ...

On the other side, place a pan filled with water. Sprinkle presoaked hardwood chunks on the embers to start the smoking. Place the trout skin-side-out on the cooler half of the grill, over the water.