Cover trouts with marinade generously and place them in a large sealable plastic bag or a bowl that can be tightly covered wit a lid. Refrigerate for 8 h or up to 2 days.
Preheat your Evolve Kamado grill up to about 65°C.
Make sure there are no direct flames. Place wood chips on coal for smoking. If you want a strong flavor - regularly check if more chips need to be added.
Spray or brush grill grates with cooking oil.
Place grill grates on the highest rack, stuff herb springs and pats of butter inside each fish and lay them on grill grates.
Cover Kamado lid and leave it to smoke for 30 minutes.
Rise the temperature to about 110°C and smoke until the thickest part of trout reaches 62°C.
Total cooking time varies between 1-2 hours, depending on the size and thickness of your fish. If you want to turn them to jerky - leave to smoke for longer.
4 medium to large trout, cleaned (leave head and tail on or remove)
1 bottle your favorite marinade or salad dressing
Lemon for serving