Fish in a smoker?

As a chef I did alot in good smokers and make shift one, a light brining or marinade is nice, remember fish does not take as long as meat or poultry to smoked, and do you want it cooked or flavoured.

Lighter smoke wood chips like hickory, apple and cherry, alder is nice for salmon, I did salmon, cod, mackerel, scallops, crab, tuna and more.

My Dad does salmon on the smoker. He brines it first, then I believe cooks it for around an hour I think (but I can't remember). You can use different types of wood, but I think he used apple wood. Serve warm right off the smoker with a lemon, dill aioli (a.k.a. dill mayo).