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I've use a combination of cherry and hickory. Talapia isn't very thick so it will dry out if you don't pay attention to it. I'll smoke the fillets for about an hour then I'll check it, I've yet taken talapia beyond 90 minutes when I'm running a hot smoker (275-300*).
I don't have any cherry or apple wood, so I didn't use any. honestly I've never used a 'sweet' wood before. So i'm going to look into it for future use!
Fish and poultry especially... do well with the "sweeter" lighter smoking woods. And as far as pork, man, I'm starting to think apple is the only way to go...especially on ribs. Altho the last batch were apple/pecan...very niiiice!
I would use 1 quart of water, 1/4 Cup Kosher salt, 1/4 cup Brown sugar, 2 tsps. Garlic Powder, and about 24 turns of Coarse Black Pepper oh and just pour in alittle molassis for good measure. Rinse well after a couple hour brine, place on a rack to dry some for maybe an hour and have at it.