Fish takes on a deliciously moist texture when slow roasted in a smoker. The meat of the fish easily peels away in tender, flaky chunks as it is infused with all the flavors of sweet smoky wood. When paired with seasonings of fresh herbs and citrus aromatics, smoked fish is a tasty treat that you can feel good about indulging in.
Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.)
For the trout fillets
Smoke fish until cooked through but not dry, 12 to 15 minutes.
For the whole trout
Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.
For the side of arctic char
Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
Fish can be brined overnight for a deeper flavor. Pickled onions, tomatoes, capers, sour cream, and cream cheese all pair beautifully with smoked fish.