2 fish smoking questions?

[Rubberdown]

First of all, we bought a Bradley Digital Smoker almost 2 years ago and finally tried it out last week with some rainbow trout and LOVED IT.

Now for my questions, can I do rainbow trout and dally varden at the same time, or any 2 different species of fish at the same time?

2nd question, a friend gave me some Dolly Varden and Rainbow fillets, the rainbow doesnt have the skin still on it, what can be done so I can still put this in my smoker?

Going back to my very first comments, we only used pickling salt, brown sugar and water for a brine and it tasted great, any other easy to do brines I should try out on fish?

Shoot, that was 3 and heres one more, on the fish we did do for our first attempt, the thinner portions of the fillets were almost like jerky, did we smoke/cook it for 2 long or is this normal and okay on the thinner portions of a fillet?

Thanks and sorry to put so many questions all together in 1 topic.

[Saber 4]

Welcome from Texas, I'm sure the fish smoking experts will be along shortly with lots of good info and questions. You can find a lot of neat recipes to try all kind's of meat, fish and cheese in the Bradley on the forum and it's pretty fool proof if you follow the steps right.

[Tenpoint5]

http://forum.bradleysmoker.com/index.php?board=11.0
I'm not one of the fish experts. I posted the link to the section for fish. Maybe some of your questions will be answered in there.

[Habanero Smoker]

You can cook/smoke both fish at the same time, though they may finish at different times. The edges of my trout may be more well done, but not that I would categorize as jerky. Try taking the fish out at a lower temperature. I generally will only cook to 140°F. Or you can trim the thinner edges off prior to smoking, and use that in stews and salads, on place on a separate rack, so you can take them out when they are at the right "doness".

For trout I often use Boutch's Smoked Trout recipe. My trout fillets are thinner so I don't use as long of a brining time.