I smoked my first fish a couple of days ago. No pics (sorry Bubba), as they were the 2 smallest that I caught & didn't want to get laughed at. I'd hated to mess up one of the bigger trout that I caught. Caught some great trout at the South Holston River last weekend when we were in Bristol for the race.
Tried them 2 ways.
1. Simply fileted & rubbed with EVOO, CBP, & Kosher salt. Turned out OK.
2. Brined basically according to the link posted above, rinsed, dried, & added a little pepper. Smoked at 220* with apple wood. Turned out amazing!!!! Best piece of fish that I've ever had. Can't wait to do it again with some bigger pieces!!
Even with apple, the fish had a very smoky taste. I'd be afraid to go with hickory, as it would probably be way too much smoke. Use something lighter like apple, maple, or cherry if you have it.