I've just done my first smoked fish (Mackerel) using (Aussie) Hardwood pellets. Now, as always, I do things first and then read the manual so I'm hoping you all are my manual. My procedure was thus, I brined the fish in a brine of 11/3 cups of salt and 2/3 cup of brown sugar in 4.55ltrs (1 gal) of water, refrigerated over night, approx. 10 hours. Removed fish from brine and washed in cold water then patted dry. Returned fish to refrigerator and started smoker (cabinet style). Place fish on top shelf of smoker approx. 1 hour later and set temp to 60 deg. Celsius, (140F). I removed fish 7.5 hours later after the amazing smoker ran out of puff. The result was that I had a somewhat semi dry smoked product that was more than eatable. As I have eaten far better smoked fish I would like to produce such myself so in saying that can you come to my rescue and tell me where I went wrong and point me in the right direction. Cheers and thanks from down under.