Hi all! Working on a new recipe for cooking rainbow trout. I love the idea of plank cooking/grilling but would still love to have direct heat cooking. I really want the flavor of the trout to shine through. So my question is, if I use wood chips to help grill the trout (like ember open fire style) would the smoky-ness over power the trout flavor too much? Would sticking to cooking on the plank provide a better flavor profile? Anyways, all ideas and responses welcome! Thank you all!