For fish it's best to use a milder wood such as Alder, cherry, apple, or most fruit woods. I use a basic brine soaked overnight, then rinsed well, and experiment by adding seasoning and marinades.
I learned from Yani to add a glaze during the last hour of smoking. Talk about taking your smoked fish to the next level - thanks Yani. Last time I coated the fish with a mango habanero jam which left a hint of a sweet but hot aftertaste. I must have done something right because a fellow BWE member donated pounds of YT, BFT, and YFT so long as I smoke and return some. Good deal for all.
Just ordered 2 large jars of the mango habanero jam and 2 of raspberry jalapeno jam from
www.jackiesjamsandjellies.com out of Rochester NY. This lady makes incredible jams with ingredients I would have never thought to combine.
I get lazy making dip - mayo with sriracha hot chili sauce.