I tried searching my favourite Smoking sites for some ideas and didn't find allot so here is what I did:
Not a whole lot different than Salmon, I brined it for about 36 hours with a strong 2 cups kosher salt and 2 gallons of water, about twice what I brine poultry in, no sugar, just salt to get some of the fatty fishy taste.
I dried it on a rack in the refrigerator over night to form a pelicle (SP, my spell check don't use that word??).
I smoked it for about 4 1/2 hrs at 175-200 deg. until it was 150* internal temp on the largest chunk (chunks were about 2x3x4" thick). I used cherry for the smoke.
I came out pretty darn good, except I could still taste fish long after I ate it (kinda ick) but by far the best way I have eaten this fish.
My brine bucket, cookie rack, refrigerator, tongs, spatulas and anything else that fish touched smelled like fish after washing until I bleached it (no kidding). Then it about ruined my UDS, I had to burn my coals up till the temp hit 350* then scrubbed the crap out of the racks to get the smell out of it before I could do some chicken tonight.
Overall, real pain in the butt, but it was really good for the most part.
If you like spoonbill and haven't had it smoked then your in for a treat.
On the smoker:
Off the smoker:
I won't make myself such a stranger, but I've been looking and cooking, just been lazy with the camera.