My freinds seem to like this recipe the best out of the many I have tried. I prep the fish by taking the fillets and deboning them and cutting them in sizes that would be easy to handle with a LARGE spatula .I like to do them with the skin on. 1 gal.water 1 cup kosher or pickling salt 1cup brown sugar 2 tablespoons garlic powder 1/2 cup soy sauce I mix this all up in a old cooler that I have then either toss in some fresh Rosemary or a couple tablespoons of chopped rosemary. I then add the fillets of salmon and or trout.I will usually then cover the mixture with a 20# bag of ice and spread over the top.If you have enuff room in the fridge to keep it cool the ice thing isnt needed,but the size batches I usually do we dont have room to put in the fridge. I have had good luck with 18 hours as a rule of thumb for the soak but I adjust for the thickness of the fillets.After brining I give them a good rinse and let them sit on the grates to dry while I am prepping the smoker.I put the skin side down.I like to get the smoke going and back the heat down(I have a gas smoker)before I put the fish in.When its hot in the summer I leave the door open to let more heat out.My best luck seems to be keeping the heat in the 175 area.Usually will use 2-3 pans of chips.Now with the smoker I have it takes too much heat to get the smoke going for the next pan of chips so I take and get them started on my turkey fryer burner.I have made extra pans for chips to do this. After the fillets are done I like to take a large spatula and slide it between the fish and the skin then flip over the fish and scrape off the dark stuff(mudline)off of the skinside of the fillet.Then you can flip it back over to cool and store however you see best.Around here it goes in ziplock bags for distribution and consumption.I hope to get a new vacumn sealer this year then I will try to freeze some but with out vacumn sealing freezing just doesnt work well(soggy poor taste etc). When I can find it here in Wi. alder is my prefered wood but cherry is next on the list. This has also worked well for catfish that I do for a buddy.