My new smoker should be here tomorrow and since I have been trying hard curb the pike population boom I need some pointers from you smoking vets. I have found a few brine recipes on here and if anyone had a good one it would be appreciated. Mainly though I have these questions. Do you smoke: the whole fish just gutted?, fillets with skin on?, skin off and de-boned? de-boned with skin on? Or does any of that really matter? Is trying all of those options worth it? Any help would be appreciated.