Ilex wanted to know about the smoker we used with the fish. We have a Brinkman Gourmet charcoal Smoker. It came from Lowes last November - cost $44.00. Inside it has a place for coals, marinade or water, and there are two cooking racks.
This was our trial run and we were happy with it. After it was started, it was good for the rest of the day. It did take a 10 lb bag of charcoal and then a bag of soaked apple wood chips - so not really eco friendly but then again, I'm not sure that smokers are. For that amount of charcoal, I did at least 20 lbs of fish. What I hadn't realized is that the coals kept hot for so long that I could have could have easily have done another round of food.
I do want to say that last summer we smoked fish and eggplant (separate occasions) using the Weber charcoal grill and the results were the same. The Weber takes a little more managing and doesn't hold as much food, but otherwise works about the same and serves two purposes.
Let me know if anyone is interested in the brine recipe for trout or salmon.