Steely Dan,
Try skinning the fish, use non-iodized salt instead of rock salt, add a cup of sugar, and a bit of all-spice to your brine. Rub it in and smoke as usual. I use the wet brine personally, but that`s only because I always seem to be able to fillet and allow it to soak in the brine one night and smoke it the next.
(any ideas on the best way to keep it lit outside of a propane torch?)..*L*