Nice. I bought a smoker for the first time this summer and used it a lot. Great addition.
Key point in smoking is the "brining" of the fish filets.
My favorite brine that I ended up with was:
- pure apple cider
- salt
- maple syrup
- hot crushed pepper
- fresh ground pepper
I would put the filets in a dish tub of brine and store them overnight in the fridge.
Key issue to good smoking is to let the filets dry when you take them out of the brine. I would pat mine down with a paper towel to speed up the process.
Typically I would smoke at about 140 degrees for 3 hours or so. I would jump it to 200 degrees a couple times for a few minutes to get the pellets smoking well and then drop it back down.
