@hatteraspk posted:I use my Big Chief smoker 140 - 160 I brine my fish first mostly saltwater fish - king mackerel and blue fish 4-6 hours depending on thickness - very important to after brining (I use a wet brine) to let the fish set up and dry before going in the smoker.
X2 on the Big Chief Smoker. This thing was built for fish and jerky. And as a bonus the price can't be beat!