I also think the basic is best
@Phantom. I got this insanely simple but fantastic tasting recipe from a guy in Washington State. He smoked for 40 years using every concoction he could dream up before realizing that less was better to bring out the true natural flavor of the fish, not cover it up. Here's what I now use as well and don't let the simplicity fool you, it's superb especially when using Salmon and Steelhead.
Give it a try, you won't be disappointed.
Bill's No Frills Smoked Fish
Brine:
1 gallon filtered water (I use my RO water, don't need the taste of chlorine)
2/3 cup of Kosher salt
1 cup of white sugar
- Put the brine & fish fillets in container and refrigerate overnight 8-10 hours
- Rinse fillets lightly under cold water, pat dry with paper towel then place on oiled racks to dry for 1 hour, tacky to the touch.
Wood:
smoke 2 pans of 3/4 Alder and 1/4 Mesquite
- continue with heat @ 160-175F until desired firmness is attained (approximately 6-7 hours)
I find that when the fillet stops oozing they are just about perfect, not too dry or moist.