Smoking Fish

I am smoking fish and read somewhere it is good to take notes so you can refer back to them later.... Here's my notes:

Using Dry Brine, pack the fish in. 3 pts brown sugar to 1 pt rock salt. various unnamed seasonings until it smells good...eventually the dry brine sucks the moisture out and melts and wa la:

Go to Monday night football at the Peacock Bar and drink $1.00 Pabst on tap. Drink other various $1.00 drink specials based on the game...bartender tells you you either have to drink faster or stop participating in the drink specials....there were alot of moving violations....the Browns really sucked last night and the Eagles were throwing like g........golfers. Play a round of Big Buck Hunter Safari....tell an old hippie codger meat is organic....

Take fish out of brine a bit over 24 hours later....have serious hesitations, to rinse? or not to rinse? choosing both options....

Where is my expert fish smoking friend when I need him? And why did the temperature have to drop below freezing right when I am about to fire up the smoker? And where is my advil?

More fish smoking upd8s to follow, feel free to leave advice, as I know smoking fish elicits opinions equal to politics and religion...btw did I mention I listened to the election on the radio while driving to fish BC?