I would think that oak and hickory would be good choices for the kind of basic warm smoke that we're talking about here; apple and alder for more delicate smokes. Lots of threads here on bqb on different ways to smoke salmon - I'm going to start with the method described above as it probably comes closest to what I remember from back when. oifmarine2003, here's a vid for us newbs re. removing pin bones:
I well remember my dad smoking shad in an old metal can in the driveway after fishing on the Delaware; someone would always call the FD and they'd come and admire his build. I think my dad always told them to drop by a few hours to pick some up when it was done.
