Soak cedar planks in water or white wine for 2 to 4 hours.
Preheat gas grill to medium heat.
Rinse trout in water. With a paper towel, carefully pat skin and flesh dry. Brush trout with olive oil and season with lemon-pepper seasoning inside and outside. Place one whole garlic clove in each fish head cavity. Fill the inside of both trout with lemon slices, (4 slices per trout), fresh chives, fresh parsley and thinly sliced garlic.
On a clean work surface, lay 3 slices of bacon for each trout. Place stuffed trout over bacon. Wrap bacon around trout.
Place remaining lemon slices on top of each cedar plank. Place bacon-wrapped trout on lemon slices. Place cedar planks on the grill, cook until the bacon has crisped and trout flakes easily with a fork, about 25 to 45 minutes. (cooking times will varServe immediately.