O...i thought he was talkin about pinners.

I use a bottle of beer in the water pan for sure (with water of course).  As far as heat I use charcoal.  For smoke I chop up the suckers off my apple trees into 6 inch lengths and toss them onto the coals green.  As far as brine I soak 'em in 1 cup curing salt to 1 gal water.  I add 1/2 or a cup or so of brown sugar per gallon too.  Toss in chunks of fish, not fillet.  I gut 'em, whack the head off, and cut each steel into 3 pieces from top to bottom, and leave the tail on.  Soak 'em in the garage or shed in a 5 gal bucket.  Just try to keep 'em 55 degrees or colder, and soak for 2-3 days depending on taste.  Then I smoke 'em.  Takes around 7 hrs for the tail piece and 8ish on the main body.  Stock trout usually run 5 or so hrs depending on size and heat.  Take 'em off the rack and store 'em in a brown paper bag.       

i use a soy sauce, water, brown sugar mix with some liquid smoke, and apple branches

Those are NOT cammo waders!

Any points he gained for not wearing his neoprenes to the wall are totally destroyed by his choice to parade out his lantern at mid afternoon.

the sun comes out before noon sometimes in erie... just sayin'

so powerbiat really works? Just gum it up on a hook and cast under a float and thats it? I've always used skein

Fact remains its really sunny out and that coleman is ready to roll, right up there at the edge of the wall. Probably used more to save a spot than for any light.

I don't post much, but I thought I could give my advice on the smokin part.

4 parts KOSHER salt to 1 part granulated sugar. Wet the fish lightly with a spray bottle of water then sprinkle the salt/sugar mixture in a thin 1/8" coat on both sides. Go lighter on the thinner pieces of the fish. Put the fillets on a rack in the fridge for between 12-24 hours. Rinse them with cold water and put them back on the racks in front of a fan for a few hours until the pellicle forms. I mix wood with some mesquite, apple and oak. Smoke em for a few hours at low temp - (120 degrees for 3 hours) or (90 degrees for 6 hours). Keep em in a brown paper bag in the fridge.

The key is knowing how much salt to coat them with without over doing it.

Hope someone finds this and finds it useful.