Start a small fire, preferably using hard wood. Let it burn down to coals and spread thinly to reduce heat and encourage smoking.
Sprinkle in some chips of hard wood if desired but not a requirement.
Place grill 10-14 inches above coals.
Clean trout and butterfly them.
Sprinkle them with your choice of seasoning. A liberal amount of coarse sea salt is my choice but some of us like adding garlic, pepper and paprika.
Once coals cool down enough so that you can comfortably hold your hand over the grill indefinitely, it’s time to smoke out. Place your butterflies skin side down directly on the grill, no oil needed.
Cover the entire grill with foil to keep it clean and insect free, and that’s it. Poke at the coals or add a chip or two occasionally if it stops smoking. Cooking time will vary from 2-3 hours.
