Bought an Electric smoker today. Main focus right now is smoking Trout and Salmon. I'd appreciate any tips or links.

A co-worker a while back would smoke Salmon, Man, it was Godly..

I believe he said he prepared the fish with skin on, coated with a 50/50 mix of brown sugar and Kosher salt?

He would rinse after maybe 8 hours, dry then smoke.... it was capital G good...........

Smoking times? amount of wood chips? Temp of smoker? Temp of smoked fish? When is it done?

Have at it.

Look up old threads from Sitka Deer. He seems to be the ninja of all things smoked fish!

I'll say it first, fish are soggy, and hard to light.
The ash trays ain't pretty either.

We now return you to regular posting.

You win, I had the over/under at 4 replys.

I did try to redeem myself from that BAD gag, with that disclaimer.

I to, would like to prepare the fish by using a method called "smoking".