I need some help. we just got back fishing at a local lake and I landed a whopper of a rainbow. he was 21" long but fat and had alot of girth. the gentleman that took me cannot eat much fish. in fact he normally gives all his fish to his wife to eat. anyhow he said he has never tried smoked trout so I wanted to smoke the two fillets out of the big one and maybe a few of the smaller ones. now it is filleted with no skin on and no bones. I need something really low in salt. what is a good basic no frills added recipe to brine and then smoke the trout. right now I am stuck with hickory or applewood chips because I cannot get anything else. I am running a propane smoker. thanks for any and all help.