Cold or hot smoke? I like mine cold smoked. Get a about a 4lbs trout/salmon and fillet it. Pack it in brown sugar and pickling salt for 4days in the fridge, flipping it once daily. rinse fish and then pat down to dry, then put back in fridge overnight. Make sure you have little or no heat in your smoker(I do mine in the spring when its cool outside) and smoke for a few hours. Slice real thin and serve. You can do the same thing and then hot smke it, but the fish has a different texture.I only like my trout smoked, try it, its hard to go wrong.