Prepare charcoal grill with about 3 quarts of hard briquets. I use an electric starter to start my fires. It never fails me.
Meanwhile, remove the trout from the refrigerator. Allow to come to room temperature (15 minutes). Brush fish with olive oil and salt and pepper inside and out. Set aside.
Spray the grill liberally with nonstick cooking spray and set it in place on the barbecue. Fire is ready when charcoals are covered in a gray ash. Place the trout on the grill. Grill until skin on grill side of fish is crispy and brown, about 4 minutes. Turn fish and grill the other side about 4 or 5 minutes more. When fish is cooked, flesh will be white and easily flaked.
Remove the fish from the grill. Now here is a daunting task. Once cooked the fish is juicy tender and oh so delicious. However, it will fall all apart when you try to pick it up and remove it from the grill. I usually use two large and wide spatulas both placed under each end of the fish and lifted onto a plate. Remove each trout separately. Serve immediately with dill tartar sauce (recipe below). This grilled trout recipe goes well with some grilled corn on the cob and a tomato salad with red onions and vinaigrette dressing. Enjoy, as I know you will.