Guess I am diffrent I like maple or fruit woods to smoke pinks. I keep a maple tree around just to smoke and barbacue with.
What I really would like to try is cannng some this year for a great sandwich spread
The key ingrediant is to catch, bleed, and ice all within a couple of minutes. I like the Luhr-Jensen recipie of 2/3 apple and 1/3 cherry. It adds a sweetness to the fish that is excellent. It also helps that I keep my apple and cherry prunings for smoking various protiens. I am a woodworker so I have used many different woods and it's fun to experiment.
Hey, all you humpy haters, they're fine table fare if caught from the salt. Skip the river run fish and your opinion will change, I promise.
One thing we don't lack here on Whidbey is alder and humpies. I use alder because it's free and works great. If you don't cut your own wood just find someone that does, or buys it, and pilfer a log that looks good and smells like clean, dry wood. Not mossy or moldy. You can use a hatchet if you like big chips. But if you can work with smaller chips a 1" spade bit on the cordless can make shorter work of it.
I smoke in a cardboard box. My box is about ready for replacement. I'm using it for it's last hurrah right now (local market had whole, wild sockeye on sale for $6.99lb!). The box smells so good I'm considering eating it.