Preheat smoker to 180°F. Place your chosen wood chips in the smoker. You want the wood chips to cover the areas where most of the heat will be emitting from.

Place trout fillets, skin side down, in a large baking dish.

Combine brown sugar, salt, dill, pepper and onion powder in a medium-size bowl. Mix with your fingers to break up any lumps.

Spread the cure mixture over the trout fillets to completely cover them. Place in the refrigerator for 4 hours.

Remove fillets from the refrigerator and rinse under cold water. Pat dry with paper towels. Let the fillets dry at room temperature for 30 minutes.

Place trout fillets in the smoker. Cook for 2 to 3 hours. Careful not to over-cook the fish, because it can end up too bitter.

Remove trout from the smoker. Top with dill, pickles and sliced red onion. Serve on grilled bread with sour cream on the side.