i keep it real simple..2 parts sugar, 1 part salt, a little garlic salt, 8 cups cold water, soak 24 hrs, take out of brine, rinse fish, set on racks, let it sit for an hour before you plug in the smoker, let it smoke, i prefer two batches of chips right off the bat,when it's at desired texture pull it out...my secret (shhhh) mix honey and yoshida's hawaiian sweet and sour in a bowl, brush it on the fish, put in fridge to cool, vacuum seal, enjoy...smoked fish can make you very popular