(shot before grilling)

I made up this recipe (or more accurately, I made it up from a combination of other recipes), but it turned out to be very tasty.

Ingredients:
fish (I used tilapia, but this will work with flounder, trout, etc.)
1 lemon, halved
ground black pepper to taste
salt to taste
2 tablespoons chopped fresh dill
1 tablespoon olive oil
wood chips
aluminum foil

Prepare the Grill:
The smoking part requires preparing your grill for indirect heat. I use a gas grill, so I lit the burner(s) on the left side and kept the others turned off.

Preheat the grill to approximately 350 F.
Take two handfuls of wood chips (I used hickory) and fold them into a flat packet of aluminum foil.
Poke holes in the top of the packet, place it directly over the heat, and close the lid to the grill.

Prepare the Fish:
Slice half of the lemon into thin slices.
Rub a light coating of olive oil over the fish, then squeeze the other half of the lemon over it.
Rub in some black pepper and salt.
Sprinkle 1 tablespoon of dill.
Place thin lemon slices on top of fish.

Smoking:
I used a grilling fish basket because it makes it easier to turn the fish later. But a sheet of aluminum foil on the grill can be used instead.

Once the packet of wood chips begins to smoke, place the fish on the grill (NOT over direct heat) and close the lid.
Smoke thoroughly for about 10 minutes.

Grilling:
Once the fish has been flavored by the smoke, remove the packet of wood chips and move the fish over the direct heat. (If the wood chips are still smoking, just move them off to the side to make room for the fish over the direct heat.)
Grill until the fish is done - the flesh should flake easily with a fork.