1) Place fish on porcelain veggie grate sprayed with Pam. Don't remove the heads!

2) Use a marinade and fridge the fish for 1 hour, max. Fresh squeezed lemon or lime (very different taste) mixed with vegetable. oil works well.

3) Get good smoke goin' before putting the fish in. Trout can take quite a bit, and oak, alder, mesquite are decent choices.

4) Brush the inside cavity with a mixture of Dijon mustard and Miracle Whip, with a few squeezes of lemon.

5) Brush the skin with oil and crank some pepper inside and out.

6) Spray baste fish after the first half hour. No need to turn them.

7) Fish should be done in and hour or less (at 225F grill temperature).

8) You ought to be able to pull out the entire skeleton as one piece, w/o even one bone left.

9) Serve with a few tablespoons of sauce (Dijon, Miracle Whip, lemon juice) next to it. You can use all of the above, or improvise with various spices/herbs. Fresh thyme or rosemary, cilantro and lime juice, and even chipotles in adobo sauce if you want to kick it up a notch! I sometimes use chipotle powder in melted margarine with some lemon juice.