Mix all together. Put some on a board, dry fish with paper towels. Lay fish on mixture, put some in body cavity, put rest on top. Tip board so it can drip into sink. Leave 5 hours. At end of 5 hours, wipe off excess mixture with paper towel. Place on racks of smoker. Smoke 12-inhc trout 3 ½ to 4 hours. At 3 hours test one—if it is still juicy and meat will not pull away from backbone, continue smoking. (The larger fish should be on board longer, be heated in a 150 degree over for 4 min. before smoking. They may take 5 hours of smoking.) Have continuous smoke on fish.