Combine water, salt, and sugar in a large container and mix until the salt is completely dissolved. Add the fish, cover, and refrigerate for 1 hour.
Soak wood chips in water for at least 1 hour. Remove trout, rinse and dry thoroughly.
Use a covered grill (charcoal, gas or electric) and preheat to about 200 degrees F. Cover
heated coals with 1/3 of the hickory chips. Place fish
, skin side down, on well-greased grill, about 4 inches from coals. Close grill
hood and open vent to circulate smoke. Add additional hickory chips
, as necessary. Smoke trout for approximately 20 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.