What have you smoked lately? Q-view...

Just before Thanksgiving, wanted to smoke some snacks to take to my Mom's....did a Spiral ham, couple pound of mixed nuts, and I usually throw on some red taters just because. I rub a little EVOO on the taters, some seasoning, and pull them out when the main course is done. Sometimes they're not cooked all the way through, but can always be finished off when you decide how you want to cook them. I either chop and fry up, or finish off as a baked tater...red taters cook quicker... Good stuff.

Catman, definitely a plus to bleed the fish asap. When I catch Lake Michigan fish, browns, bows, or Salmon, the first thing I do when I decide to keep them, is instantly pull a gill or 2. They bleed out quickly, and also less messy in the cleaning process! Bleeding fish helps in keeping Fish palatable!
JD

Smoked a chunk of meat yesterday.

Cat man JJ, sounds like you did a good job of preparing and brining your fish. When I take fish out of the brine I air dry them on racks with a fan or in the smoker at the lowest possible temperature without smoke. After the surface of the fish is dry and the pellicile has formed I will put them in the smoker and/or increase the temperature to 160°F with smoke for 4-6 hours, then increase temperature to 180°F with smoke and hold until you get 150°F internal. 

Carp Jerky, I'll go through the whole process and the outcome.
Fished Tuesday evening and got two on the the stringer and cut them and bled them out in the lake.
When i got home i cleaned them right away and i don't know if bleeding them help the meat at all but it made filleting them cleaner, only thing on the board was slime and scales..
There's a lot of red meat on a Carp and if you tried to trim it all off you wouldn't have much meat left and there's not as much meat on them as i thought there would be.
Soaked the meat in ice water overnight and the next day did the last bit of trimming and put it in a strong brine for 24 hours.
Put it on the racks and gave them a dusting of ground red pepper before i started the smoker.
I haven't had this smoker very long and i'm still getting a feel for temp and smoke time, but i did about 250* to 275* for about two hours.
My smoker goes about an hour and the chips are pretty much done but i was afraid another round of chips may be too much.
The smoke and the red pepper help but it's still a pretty strong fish taste and even filleted and smoke with the skin off there is still a fair amount of oil in it.
I'll give it a rating somewhere in between spectacular and Gordon Ramsey spit it in a napkin.