Hi Phil. Yes split and salt it, then let the salt do it's magic while the fire gets lit. Keeping the fire small to start with and hang the split fish inside the smoker leaving the door open for the first hour or so until the flesh is sealed. By this I mean it forms a kind of skin. This is most important as it will keep the meat from drying out and stop it from falling off the hook. Then shut the door and let the smoke flavor the fish for a few hours. Right at the end, crank up the fire and cook it. Beautiful
You can lead a dog to water, but you can't make him a horse.