It is funny you ask. I just posted this on another forum.
Baking pan, cooling rack, wax paper, then your fish skin side down. COVER with sea salt or Kosher, sprinkle on brown sugar, and pepper. Add any dry flavorings that you would like, and then rub it all in. Lay it someplace that bugs, dogs, kids, whatever wont get into for about 3 hours.
Liquid will come out of the fish, that is why you put it on a cooling rack in a pan. (no mess all over the place. learned the hard way) Pour off liquid if it starts to get back to the fish.
Place fish in the frige until you are ready to smoke. (next morning prefered)
Smoke at a max of 150, for as long as you can stand it with ALDER (my preferred) or apple. (probably at least 8 hours, or when it starts turning a very dark brown) Now I can get way lower using the charcoal method above.
Picked up something that I want to try yesterday on a youtube vid. Before placing in smoker, brush with maple syrup, then every couple hours brush again.
If you have any Q's lemme know.