Stuff inside cavity of trout with slices of meyer lemon and capers, press into oiled fish grills, close and lock, let flavors mix while heating up the barbecue smoker.

Start barbecue with mesquite charcoal in charcoal chimney, when white hot, spread single layer of coals over barbecue, cool with closed lid till handwarm. Sprinkle soaked hardwood at end of griddle over coals, away from the trout, smoke an hour, serve. Save head, skin, bones to make catfood.

Served with oxtail soup, garlic bread, Pinot Grigio, sweet potato french fries, steamed green beans and pearl onions, truffled chocolate and rum fruit.