help needed, smoking trout

Please post any tips you can. Need advise on brine (recipe and soaking time), cooking time and temps. I have a electric smoker. And oh yea, which wood is best? Thanks in advance.

1 lb non iodized or pickling salt and 1 lb brown sugar to each gallon of water. Scale according to need.

12-24 hours on the brine depending upon thickness.

Pat dry, put on a rack in single layer in a place without a breeze or draft until a pellicle forms.

Smoke at low heat, less than 200°. Or cold smoke if you have an offset box. Brush with a mix of brown sugar, and maple syrup or honey every 90 minutes.

Use a mild wood. Hickory, oak and mesquite are way too strong. Use Apple, alder, pecan, and the like. Smoke for 3-6 hours depending on heat and thickness for a hot smoke, at least twice that for a cold smoke. Allow to rest, then eat, vacuum seal or can. ship care package of smoked trout to me.

Thanks crash.

Here is a link to a smoke forum with some smoke trout recipies;

http://forum.cookshack.com/eve/forums?a=search&reqWords=whole+trout