Smoking Brine (smoked fish to die for)
2 Quarts of water
1 cup of brown sugar
1 cup of apple juice
½ cup of non-iodized salt
1 cup of soy sauce
¾ level teaspoon of fresh black pepper
¼ teaspoon of onion salt
¼ teaspoon of garlic powder
1 teaspoon of Lawry's seasoning salt
4-5 heavy glurps of Tabasco sauce
Brine fish for 6-8 hours (thin chunks or average filets) and 10-12 hours or maybe even more for whole fish while in the refridgerator. Remove the fish from the brine and place on your smoking racks with air circulating around them. You want the fish to glaze over if at all possible.
This brine makes enough to cure 12-15 three pound trout or salmon.
Always smoke the fillets skin side down and leave adequate room between fish pieces to allow air to circulate in the smoker.
Suggest smoking with a sweet apple wood or Alder wood for best flavor (no bark). Do not over-smoke and the smoking should actually be done in the first hour or less. Set your smoker at 200 degrees and try 2 hours smoking time initially so that the internal temperature of the fish reaches a minimum of 160 degrees for 30 minutes to kill off any nasty parasites.http://extension.oregonstate.edu/catalog/pdf/pnw/pnw238.pdf
has some good info regarding the proper smoking of fish to insure safety for human consumption.