The only trout I ever smoked was for use in smoked trout dip. When doing that I just tossed them on the WSM next to the pork butt and let them go for a couple of hours at 225* F or so. I'm not a fish eater, so I have to take my wife and SIL's word, and they loved it
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Webber 18 1/2" WSM, Webber 22 1/2" WSM, Webber 22 1/2" OTG Kettle, Teal Thermapen
You mean Sriricha isn't one of the four basic food groups
