Has anyone had any success smoking either cod or haddock? I'm trying to duplicate a chowder I enjoyed in MA a couple of years ago that, as I recall, included smoked cod, smoked haddock and fresh, unsmoked shrimp. It was superb. Thanks.

John-
I have only hot-smoked salmon, and I'm not a big fish eater, but people in the know say stay away from smoking the less oily fish, such as halibut, and I think cod and haddock would fall into that. It's supposed to dry it out too much.

I'm guessing that for a chowder, you could pre-heat your cooker and get the smoke going, then put the fish in for a short blast of smoke flavor, then actually cook it in the chowder? Either that, or maybe someone that does cold-smoking (I don't) could help.