I have tired a new conconction for smoking my fish and it turned out great.

I use a simple brine: rock salt and brown sugar.
1. Coat your fish with brown sugar and use a generous amout of rock salt-brine over night.

2. Do not rinse your fish when placing on racks-just pat the brine mixture off and let sit for 1 hour. Sprinkle some garlic salt and pepper on fish.

3. Smoke at approx 140-150 degrees. I run 4 trays of chips thorugh (any flavor you want).
At about the 3 hour point, I coat (just brushed on)my fish with a butter/honey mixture. I use one cube of butter and 1/2 cup of honey melted in the microwave, but it will depend on how much fish your smoking. I find that it helps seal the flavor in the fish without overcooking.

Depending on the outside temp, I usually smoke for approx 6-7 hours.

The last two batches of Coho I smoked turned out great.