My boss just gave me his recipe...it is really good:

Brine:
2 cups soys sauce
1 cup water
1 cup dry white wine
1/4 cup non iodized salt
1/3 cup brown sugar
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp pepper
1/2tsp tobasco

Here is what he also said:

* the fish shouldn't touch whatever you put it in while it is marinating or each other, so he usually puts paper towels in between each fish and the container (if the fish touch each other or the pan while marinating the marinate won't take where it is touching)

* let brine stand at least 4 hours before you put in the fish - once you put in the fish, put the whole thing in the fridge

* if the fish have the skin on it (which he says is better to do), put the fish skin side up in the brine - you want the fish suspended in the brine

The Brine:

1st time you use the batch: fish + brine for 16 hours (depends on how thick the fish it)
2nd you use the same batch: fish + brine for 24 hours (it looses it's salt and sugars after the 1st batch)


After the fish are done in the brine:

* rinse off the fish
* let the fish sit skin side down for an hour before you smoke it
* put a cardboard box over the smoker to keep it hot
* put the bigger pieces of fish on the bottom of the smoker
* smoke until the fish feels firm (usually about 3-5 hours for salmon)
* one pan of chips lasts about an hour
* use either alder or hickory chips
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Wish I was fishing....