anyone skin their trout before smoking? most of my eaters are 10-16" with the 10-12" going in a pan. I feel like my brine/smoke combo is where I want it, but I always notice that the meat that got direct smoke is sooo much more tasty. I tried cutting some slits in the skin and didn't really have any difference in taste. do any of you skin your trout before smoking? if so, how, and what do you do different to make sure you don't end up with trout jerky?