Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Did Salmon for easter last year.... came out incredible and just was perfect with mustard and crackers... Haven't done a trout or anything but the salmon was pretty large and hung a good way down the cooker...
My brother wanted it on the rarer side, so I would say an hour and that might be pushing it. For salmon especially all I was really trying to was get the smoke/flavor onto it. It was not an attempt to cure or cook the meat...Its one of those things that a personal preference for me, mostly because it was being served as an appetizer to Easter, not as part of a dish/entree... An hour at 250/275 might be a little too much if you get a really good smoke going...