Personally, I don't keep lakers over 2-3 lbs on any lake, unless they are destined for the smoker. Even then, much over 5 pounds and they start to get really oily/fishy, in my opinion. The best fish for the grill are those within a couple inches of the legal limit. When smoking, I brine them more than I would for a silver fish of equivalent size. I stick with fruit woods, but bet that the fish would hold its own with a smoke like maple or pecan.