Alright all I have a 40" Masterbuilt propane and was challenged by my friend to smoke some lake trout and salmon that he caught last week. Couple of questions: 1.) Good quick brine for both? 2.) Best woods to use and for how long/temp? 3.) Read about an after smell and taste left in the smoker. How do I remedy this? Any other info would be much appreciated. I did read around here but looking more for a concensus what to and not to dos.