Pulled a couple of catfish filets out of the freezer & decided to try to give them a smoke. Once thawed I dried them on some paper towels & hit them with Tony Chachere's seasoning. Here they are ready for the smoker... I started them out for the first half hour or so at about 200° with some apple chunks. For the last 30 min. or so & cranked up the heat to about 250°. Here they are all done served up on a bed of rice, corn, peas & lima beans. Topped it off with some lime juice & tartar sauce - damn tasty... Thanks for lookin'.