Smoking white bass

I'm looking for some recipies for preparing and smoking white bass using a propane smoker. Brine solution?? How many hours to smoke, ect.

I've had them and they were great.  Gotta make sure they are brined but also, just take the heads off & gut them.  Leave the skin on to prevent them from drying out. 

I also do not scale them. They stay on the skin very well. 

I use “ 3 men fish smoking process “ it’s fast, cheap and excellent!   It’s available on google.  I also cut down on the salt by 1/4 cup and add 1/4 cup unsalted soy sauce.  I do them in my webber and it only takes 1 hour!    145o. CARPIO 

I use Maple cure from PS seasonings. Follow their recipe I've always had good results.

You could try smoking some boneless skinless fillets, they come out kind of like jerky

White bass are very good smoked. They  have plenty of oil in their meat to smoke well. My brine for smoked fish: 2 1/2 gallons water, 2 lbs salt, 1 lb sugar, 1/2 - 1 cup brown sugar, 1 oz. cure, 2 oz. crushed bay leaves wrapped in a tied off cheesecloth ball, 1 - 2 tablespoons crushed black pepper. They have plenty of oil in their meat to smoke well. For white bass I scale them, remove the head, tail and entrails. Then scrub out the bloody fat deposit in the rib cavity. Soak in the brine 4-6 hours, rinse and dry on a rack for a few hours till the skin is dry to the touch. Place in smoker and smoke at 100-110 degrees for 6 hours, raise temp to 170 and hold till internal temp hits 152 degrees. Remove, cool and store in fridge. I use apple or cherry wood for fish. 

I agree that whitebass are good smoked. Plenty oily enough. I know people like to eat them cooked in various ways but I will only eat them smoked if I do.

BT’s recipe looks pretty good. I do fillet them and keep the skin and scales on. It peels right off when you eat them. 

BT, do you scale

Whitebass are awesome smoked. They are more oily than panfish. They are my wife’s favorite. I just fillet them with skins on and remove the ribs. Brine them in the attached recipe and give them a good smoke in your favorite wood. This brine does not over salt them. Check them after 2-ish hours so they don’t dry out too much. 

I have to disagree with whitebass not being good smoked. I had 25 done last year, and they were great. I can’t offer much in terms of a recipe since I had them done at a local meat market. If you have experience smoking meats I would have at it. Doubt you’ll be disappointed.

You can smoke any fish like said they get dry.I tried also crappie pike, sheep head are the best of listed here...leave skin on take out rib bones ..as for time it all depends on your temp outside and in your smoker..a mix of apple, cherry, maple wood ..after soak rinse...dry them as good as possibledont get your smoker too hot...7qts water 1 cup B sugar 1/2 cup W sugar 1/2 cup vinegar 1 tab sp Garlic 1 cup of canning salt..cut in half for smaller amounts small bucket works good for brine/fish

 I did these White Bass last winter. Do not over smoke/dry them. Two quarts of water, one cup salt, 1/2 cup white sugar, 1/2 cup brown sugar. Soak overnight. I added the pepper after the soak.