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well Donger, the main reason I smoke the trout is that I'm not a big fan of the taste of trout otherwise. Smoked they are delicious. I've deep fried them and they are just OK if you score them about every quarter inch or so in order to break down the little bones. I've tried them various other ways grilled, with lemon in foil, etc,etc etc. Smoked is the way to go with trout. If propane is all you have, then either put a smoke packet on the bricks or over the element to generate smoke, or try brining them prior to grilling them. My brine was as follows:
1 gal water
1 cup canning salt
1/2 cup brown sugar
1 cup maple syrup
1 tablespoon ground fresh ginger
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