Whole Smoke-Grilled Trout

4 small whole rainbow, golden trout, scaled and gutted
1/2 cup mayonnaise
8 sprigs fresh thyme
8 sprigs fresh oregano
4 sprigs fresh rosemary
8 lemon slices, 1/4-inch thick
2 teaspoons chopped garlic (optional)
applewood or mesquite smoking chips, soaked
extra-virgin olive oil for drizzling

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 5 to 6 minutes 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 5 minutes. Serve with drizzle of
first-rate extra-virgin olive oil.
Makes 4 servings.
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