Been smoking them for about 8 years now and have learned a few things that make a better product. I hope the pics load in order. Oh well, they didn't.
1. Ready to go in the smoker. Spray the bejesus out of everything with Pam, top and bottom, makes clean-up so much easier. The plastic mats I got out of BP years ago and are fantastic, no more falling through the grates and they make flipping the fillets much easier. Spray them too and you can throw them in the diswasher with the grates. My Rubbermaid brining container is in the back also, great since I don't have to cover a bowl with plastic etc.
2. My smoker rig and the chips I use.
3. Fish dried until it has a pellicle. (This should have been the first pic.) I have these baking racks that are elevated about an inch, both sides are ready for smoking. Paper underneath helps with clean-up.
4. Flip the fillets and rotate the position of the racks after 2 hours. You can see the fish on the right is more done, it was on the bottom, now it switches with the rack from the top of the smoker. Also, give the racks a quarter turn, there are definitely hot spots and cool spots. Stir chips and add a small handful to the pan.
5. After 4 hours, flip the fillets and brush lightly with Maple syrup. Rotate racks again as you see how they are finishing.
6. The chip pan after 4 hours, don't empty it. It will take longer to smoke again. Just add more and blow on it to get it rolling. If it flames for a second, great.
7. The pan with more chips.
8. After another hour, consolidate the fillets on the bottom two racks, flip, and brush with Maple syrup.
9. The final product. Eat tomorrow with mayo, lettuce and good tomato for the best damn summer "BLT" ever.