Any fish will work. However fattier fish will absorb more smoke flavor, so fish like salmon and trout are perfect for smoking.    You can use whole fish or parts, but fillets with the skin still on are better than other cuts.

Most any kind of wood will work, but you might wish to use woods like alder or fruit woods. Salmon is usually smoked with alder, this is a tradition that dates back to the indigenous peoples of the northwestern United States. Of course you can use mesquite, oak or whatever your favorite smoke maker is. Because of the short smoke times, mesquite will not have a chance to impart too bitter of a taste, but I recommend using it sparingly.

If you can maintain a low smoking temperature, below 150 degrees F. for the first hour or two, then the fish will have more time to absorb smoke flavor. Turn up the heat after 2 hours to around 200 degrees F to finish it off. Make sure that the fish is heated all the way through to at least 165 degrees F. Remember when it comes to low temperature cooking it is always better to be safe than sorry.