Well I think I smoked it at about 225 - 250 for about an hour if I remember right. I used regular kingsford briquettes with apple wood chips. I cut the barracuda and the snapper into fillets. Then made a marinade of brown sugar , soy sauce ,chopped dry onion, and a little garlic ( there may have been more but I can't remember off the top of my head right now). I mixed all that together and put it in a big freezer bag and wrapped it so the air was gone and the fillets were submerged in the marinade. Then I put them in the cooler on top of the ice until I got the coals where I needed them to be. I pulled them out about 30 minutes and let them sit to get close to room temperature. Then put them on the grills and let em smoke . I know everyone's cooking times may vary depending on what type and brand of smoker you're using . I was using a modified ECB . Here's a pic of mine ( can't wait till next year when I get my
WSM 22.5).
Hope this helps ... Remember I'm kinda new to smoking and am going off of research and help from everyone here on the forum. Have fun ( I know it am ) and keep on smokin.