Ingredients:
Salmon or Trout fillets (we prefer Steelhead or Rainbow Trout)
Italian dressing (not Creamy style)
Old Bay Seafood Seasoning
Alder wood chips (others could be used but it wouldn't be the same)

Directions:
*Marinate the fillets in the dressing for 30 minutes or so. Sprinkle Old Bay Seasoning, to taste, on the fillets for the last 10 minutes or so.
*While the fillets are marinating, soak a couple of handfuls of Alder chips in water or White Wine. The choice is yours.
*Light the Egg and allow it to come to 225 degrees.
*Add the Alder chips, install the porcelain grid and place a drip pan on the grid. Place the fillets, skin side down, on a fish grid and the fish grid on the drip pan. The drip pan serves to shield the fish from the direct heat of the fire and allows the smoke to circulate around the fish.
*Allow 30 to 45 minutes, depending on the thickness of the fillets. When the fillets flake easily with a fork, they are done. Enjoy!

If you have any fillets left over, not likely unless by design, they can be wrapped in aluminum foil, refrigerate, and reheat for another treat.