Yep. Thats all I smoke is Trout and Salmon. First off start out with fillets not whole fish. The brine. 1 gallon apple Juice 1 cup Morton salt 1 cup brown sugar. Soak fish at least 24 hr. If thick fillets make it longer. Get smoker fired to 175-200 deg smoke with apple wood. Throw fish in smoker. Now prepare a glaze. I use about a cup of apple juice 2 tbls of honey and 2 tbls of brown sugar. Cook untill it carmalizes. After smoking about a hour baste fish. Repeat before you remove from smoker. It is the best smoked fish you will eat! This recipe cost me a box of J-Plugs 10 yr ago if you want my addy i will send it to ya