Never tried this but this is what i'd do: Position the coals on one half of the grill, leaving the other half as a "cool side." When the coals are hot, put the hickory chips, which've been soaked, on the 'hot side'. This will cause considerable white smoke. Place the trout on the "cool side". Put the lid on with the vent holes fairly closed. Don't know how long they'll need, just peek on'm after a while. Depends on how hot your coals are. Please post your method and results!

Is it a Weber Smokey Joe? It is so small that I never considered using it to smoke. I just throw water-soaked mesquite or hickory chips on the coals but more to add taste rather than truly smoke. Just close the top vents down some. Works well.

I'd be interested if steve182's method will work in the little Weber. I'll try it myself when I get some fresh fish. I'll also put an aluminum tray of water under the fish, though, to keep them moist. Might also stick an oven thermometer in the opening to check temps - I think it is supposed to be kept around 220F for a couple of hours. Might have to replenish the coals and chips a time or two. Here's to experimenting!

Agreed with steve182 and + 1 for you sir!!!