Whole Smoke-Grilled Trout

Coat the outside of each trout with mayonnaise.

In the body cavity of each fish, stuff 2 thyme sprigs, 2 oregano sprigs, 1 rosemary sprig and 2 lemon slices. Add a little garlic if you like. Refrigerate until ready to grill.

Light a charcoal fire or preheat your gas grill on high. Oil your grill's cooking grate (or inside of a fish basket, if using).

When the coals are almost ready or the gas is close to preheating, add the dampened wood chips and cover (or for gas grill, add chips to smoker box or foil pouch with holes punched in it).

Wait until a lot of smoke is obvious, then add trout. Quickly cover and cook for 5 to 6 minutes on each side, depending on thickness of trout (use the 10-minute-per-inch rule as a guide).

Remove trout to a platter and let rest for 5 minutes. Serve with drizzle of first-rate extra-virgin olive oil.