My favorite brine: 1/2 gallon water 1/2 cup pickling salt 1 1/2 cup light brown sugar 3 cloves 3 cloves of garlic (crushed) 5 dried red peppers or more 3 bay leaves 1/2 medium onion, cut in rings 12 pepper corns You can also add: Soy sauce (careful, can get too salty quick) Honey Fresh ginger Lemon zest Orange zest Brandy or J.D. Hot sauce Recipe can be doubled. Soak in brine 2 days, remove from brine and just towel off with paper towels and place on greased rack. Let the outside air dry to a skin. A fan speeds that part up alot. Then put fish in the smoker. I use cherrywood and alder.