Places in Green bay for smoking fish
I put the fish in a cooler in a salt brine (1 cup canning salt to 1 gallon of water). Let them soak for 24 hrs. I freeze a milk jug full of water and put it in the cooler to keep the water cold.
As for the fire, I start with charcoal briquettes and get a good hot fire going. I have access to cherry wood, so after I get a good hot fire, I put the wood on . I try to keep the smoker at between 160 -170 degrees for about 3 hour. You'll be surprised by the results. If you like a sweeter smoked fish, try putting brown sugar. dilute it with water to a syrup and brush it on about two hours into the process.
This is for trout, salmon and suckers.