Just made my first batch of Smoked Cod & it was a real winner. Skoked in a Big Green Egg at 2.5 hours at about 135F with both apple chips and cherry wood chunks. Raised the temp to 175 - 180 for 2 more hours and perfection. The local chain store had Alaskan True Cod on sale for $2.99/lb so I tried 30 pounds and it turned out better than I coulf have hoped. Don't be afraid to smoke fillets without the skin even though it takes a gentle touch handling when cooked because it flakes apart so easily. Freeze it before you vacuum pack it and all will be good. I've never found anything else about smoking cod on the forums so I just leaped out there and did it!