I use Alton Brown's recipe. Search foodtv.com for it. He just packs the fish in the salt/sugar instead of making a brine with water. I think it's easier and cleaner. I use only applewood because I can walk out the front door and cut off as many green shoots as I need, but any fruitwood would be fine in my estimation. I'm smoking 10-15lb browns from Lake Michigan and am able to follow the recipe exactly. You may need to adjust the quantities according to the size and number of your fish. As always though, don't futz with the ratios too much. Happy smoking!
