Just smoked up the fish we caught at Riffe. This time I paid heed to rseas's suggestion of letting it air dry first, I did 6 hrs, to get the pellicle (sp?). Anyway, I think they turned out well, good flavor. A couple issues and questions.
1) I ran the smoker low at 170-180, which was OK except that it didn't get my cast iron smoke chip holder to really get the chips smoking like I'm used to, although they do seem smokey enough. Makes me think maybe a little smoke goes a long way, especially on a small fillet.
2) Still had some moisture on the fillets (but much improved!), also, the ones along the back wall curled up, I'm guessing that part of the smoker was warmer - would you agree?
Total smoke time was about 2 hrs give or take. I did get the heat up to 200 for about 30 minutes which got me my smoke.
Picture of finished product (image is only showing the left side rack, there's another that's about the same, the whole picturee is posted on my report):