I have a friend that is giving me some frozen trout. Will of course thaw out before smokin but wanted to get some ideas from other smokers what flavor wood to use. Lemon always goes good with fish and wondered if anyone used actual lemon in their heat such as lemon peel mixed into the firebox or used lemon juice in place of water in their water pan. If I put lemon zest or the lemon peel in the heat does it give off a burn smell to the fish? Or is it better to just smoke lemon slices on top of the fish?