just pulled the mullet out. smoked with about ( i didnt weigh it) 1oz of beech chips. brined in a wet solution made up of a cup of pure sea salt, and a cup of brown sugar, 2 litres (not sure in gals) of water. brined for half an hour. the mullet , about a pound , was frozen. after about 20 mins in the brine i could pull the fillets apart. brined an extra 10 mins , patted dry. put in smoker. set a 190 f. then smoked for one and a half hours.
result. could be a little saltier, but its close enough to come down to personal taste. same with the smoke , a little more for my taste would be better, but not much. very pleased. first edible result after about 6 smokes. ive cooled the fish in the fridge. the real test is when its cold. its better then to test moisture etc.
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