Smoking Fish-recipies -hints

[Biglew]

I've seen lots of complicated recipes and methods for smoking fish, and I don't profess to be any kind of expert, but a simple recipe I've used many times before consists of 1 cup non-iodized salt, to 2 cups granulated sugar, into enough water to dissolve salt and sugar. Refrigerate 6-8 hours, keeping fillets covered with brine. Remove and rinse. Place on racks and let stand until almost dry. then sprinkle with cracked black pepper and brown sugar. Put in smoker and smoke with a couple of pans of mesquite chips, or cherry chips, or your choice. Let the fish stay in the smoker until they reach the dryness you like. I've used green applewood limbs with all the green and twigs removed, and it works great. Num num. I gotta get busy.
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