I usually smoke dry. Slightly spritzed with distilled water may increase the smoke uptake, but not by much, and as Steve says, mold could develop if you don't use it right away,
Thinking about an AK Smoked Porter clone, soon.
OK, dry it is.In an interview on the Brewing Network, Anchorage Brewing Company's Gabe Fletcher talked about using malt smoked in an old fish smokery (word?). He got an amount of smoked fish carry-over in the malt. I would expect probably an even more prominent smoked salmon aroma. Mostly Chinook salmon I think. I'm hoping that it will turn out more smoky (alder wood) than fishy. I just ordered some Chinook hops and am planning a Chinook2 Smoked Porter.
I was thinking that since the smoker is used primarily to smoke salmon, there would be some residual "fishiness" from the chamber itself.