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[leaseman]

Hey people....Does anyone have a good recipe for smoking salmon and trout

[Koho]

I experimented with my own brine from scratch.  The results were mostly smoked salmon that was too salty and I personally don't like it too salty.  Then I saw this Yoshida's Original sauce at Costco and got a bottle to test it out.  It made some smoked salmon that my family and co-workers liked a lot so I stuck with it.  More sweet than salty.  I don't have the ingredients with me right now...  
I used it for salmon and kokanee.

As for wood chips, I like alder and sometimes applewood.

Have fun.

[Fish Assassin]

I use salt, brown sugar, garlic powder, and ginger

[leaseman]

Thanks for the info

[The Gilly]

2C. Brown Sugar
1C. Salt (I prefer coarse or sea salt)
1tsp. Celery Salt
1tsp. Garlic Salt
1tsp. Chili Powder
1tsp. Dry Mustard
1tsp. Pepper
Mix together all ingredients.
Spread over fish.  Place fish in a non-metal dish skin side up.  Spoon over any juices, cover & refridgerate over night.  In the morning, wash the fish and air dry for 2-3 hrs.
Pre-heat the smoker for about 1 hour.
Place the fish on the smoker rack (thinnest pieces at the top.)
Smoke for 6-8hrs. changing the chips about evry 2 hrs.  Use the chips dry, wetting them will put moisture back into the fish.

Bring fish to ambient temperature, ziplok and freeze.  I prefer to refrigerate my sample piece for 2-3 hrs. before I eat it.

[boscheefish]

if you cut the pieces very small, does it smoke faster?