I felt the need to try something different so off to the fishmonger who ordered me a handful of bronzini's. I had them gut and scale them at the store, but I ended up removing the gills and a tad of touch up at home before sticking them in a basis brine with kosher salt and brown sugar. I let them sit for a few hours and then out for some drying in front of a fan to form some pellicle. Into the Smokin-It #3 for about 4 hours (can't remember the exact timing) and waited for the temp to come up to a level I was comfy with. Out they came and wow, they were wonderful! Smokey flavor, but very moist throughout. Winner! Even the kids loved them and my daughter doesn't even like fish. I was very happy as it was my first shot at smoking a whole fish.