1.Combine water, salt and sugar in a large saucepan over medium heat; bring to boil, stirring to dissolve sugar and salt. Cool.
2.Transfer brine to a large clean airtight container, large enough to fit the trout snugly. Add bay, dill, garlic, coriander and peppercorns; stir to combine.
3.Add the trout; weight with a small plate if necessary to keep submerged in brine. Cover; refrigerate for 8 hours to brine.
4.Drain trout; discard brine. Briefly rinse trout under cold water; pat dry with paper towel. Place on wire rack over tray; refrigerate overnight or until flesh is dry and sticky.
5.Add charcoal, heat beads or briquettes to a kettle barbecue; heat to 120°C. When coals are white, move to one side. Add wood chips wrapped loosely in foil or in smoking box to white coals. Place trout, flesh-side up, on bars; close lid and smoke for 1 hour or until cooked through.
6.Remove from barbecue and serve warm or chilled with a salad, bread, sour cream and fresh dill, if desired.
Trout can be stored in an airtight container for up to 5 days in the refrigerator. Not suitable to freeze or microwave. If preferred, you could also smoke portions of trout fillet, but you will need to reduce the brining and cooking times.Note