Haha. That's funny right there. Thanks for everyone's replies. I just realized I may have been a bit vague at first so here is some more info. For my dry brine I used 4 cups of dark brown sugar, 1 cup of canning salt, and a table spoon of Garlic Salt. I went through two pans of chips. I did open the smoker door a couple times to check the fish which caused the chips to flash up a bit so that may have contributed to the bold smokey taste. After my initial post last night I decided to try and make it sweeter with glaze in the oven and it worked great. I made a glaze out of butter, brown sugar, and maple syrup, brushed it on the smoked fish and cooked it at 170 in the oven for about 20 minutes. The smoke flavor is now just about perfect and it is definitely sweeter.

Thanks everybody,

Drew