This is my signature smoking dish. Sounds too simple and really is. Turns out an excellent fish if not rushed or burned. The tenderquick content may scare some, but try it. Everone I know is either lovin it or being way too over polite and lapping it up just to please me... Brine: 1 Quart pure maple syrup 1 quart water 1/4 cup soy sauce 1/2 cup tenderquick (equalize the liquid to salt depending on how much brine is needed) Meat: 1 large 10 pound plus trout (or 2 smaller trout) cut in filets with skin on....in best to least order I like, Lake trout-brown trout-steelhead. I do not smoke salmon with these guys available Prep: Soak 3 days in brine. I use a 2 gallon zip lock and squeeze out the air-turning every half day. When done soaking, rinse and dry and let get to room temp. You know the drill... Smoke: Apple wood or cherry is what I use, smoke untill done per your smoker. My brinkman charcoal takes about 4 hours depending on the weather and fish. Tips: Get out the crackers n cheese and beer, or use in a dip or sandwich spread, you may also find it needs a little salting when eating it. I really get good reviews with this, hope if you try it, you do too!