I always use chunks not chips. Chips are like flash paper. And a water pan. Hickory should add a sweetness to the meat. Often times meats don't produce their true smoked flavor until the next day after being wrapped and put in the fridge overnight. It's also a good way to rehydrate fish that is a bit dry. And agree...a basic dry rub brine for fish is 1 part kosher salt to 4 parts dark brown sugar....I also add fresh garlic, black, white and lemon pepper.