I was given 5 Whitefish to try in the smoker. I scaled, cut in half and fileted the belly bones out and the skin is still on. I put them in a weak brine and will smoke tomorrow. 1 gal water 1 1/2 cup pickling salt 1/2 cup brown sugar 1 Tbs garlic powder 1 Tbs onion powder Because of work sleep and everything that fights the smoker the fish will be in the brine about 16 hours. More tomorrow.