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[littlefish]

Don't know about SMKY but I had a great piece of chinook salmon smoked heavy for about 5 minutes on the BBQ over alder wood and then finished off over the alder wood wrapped in foil. I open the foil all the way up for first few minutes and smother the wood to get heavy smoke, then close the foil (keep it moist) and let the fish finish up over the alder wood but burning more freely (more heat). I take the skin off before putting in foil and put a li'l olive oil underneath side sitting on foil closest to flame.
Seems flavor is a little better without the skin. Put in a little orange juice (semi-concentrated) and a pinch of rock salt with a little lemon or lime juice to flavor lightly (added before cooking). Mmmmm. Good with garlic bread and a Blue Moon beer