dear mr smokemullet.
i bought two kg (4.4lb?) of mullett fillets yesterday.($8us) . i know its a "favourite" of yours, and i thought i would ask for a simple way of smoking them in my cs 50. i have hickory, beech and oak chips. i'm using pure sea salt but i'll get whatever salt you deem nessesary. they are sea run mullett about 1/2 lb a fillet. my dad loved mullett over all other fish. i realise i could do a site search as you probably have posted a recipe before, however, there's nothing like getting it straight from the mulletts mouth eh ?!

Until he jumps in, I did a search, on his name and mullet and found this, see if this helps:

How to smoke mullet

beaudy okie.
i'm not one for dry salting, cause ive never done it. ive always wet salted. guess thats what i was looking for, and the cooksmoke time, but i have that now. if smokemullet reads this i hope he can give me directions with a wet brine. other wise this old dog will have to learn a new trick!