The most important things in fish smoking IMO, are don't smoke too hot(especially the first hour or two). And' after it comes out of the brine, and before it goes in the smoker, you must let it dry to form the pellicle. That is, the fish should form a dry to the touch skin on the surface. Touch it with your finger. If it's still so tacky that it clings, keep drying it until it does not. If you live in a warm/hot climate, you'll pretty much need to do it in the fridge. If it's cool enough, do it in open air with fans on it(but screened in to keep insects away). If you put the fish straight into the smoker, and/or smoke too hot, the fats/oils/proteins in the meat(I'm talking salmonids here) will ooze out to the surface, and look like crap, and be pretty unpresentable. Can't emphasize forming a pellicle enough.
Jeff