A buddy says 'I got some fresh trout, cleaned...you want any?' What's a boy to do but fire up the smoker. Brined for 2 hours in a gallon of water with some kosher salt, brown sugar, garlic and Old Bay. Got the smoker steady at 190'ish and loaded up the AMNS with a mix of alder and cherry dust. Let them smoke away for about 2 hours. Opened the smoker door to a heavenly aroma and the beautiful sight of smoked fish. Life is good.....