Tomorrow is the Maiden Voyage for my Bradley Original.
I'm looking to try a recipe I found for Honey Glazed Tilapia, and I'm looking to throw in a couple of other types of fish as well.
The wife loves Halibut so I'm going to pick that up as well, but I'm not sure how to round it out.
Do different types of fish need to be smoked at/to different temps?
I know the Tilapia is supposed to be smoked at ~200 for an hour and a half or so. would it be the same for the Halibut? What about Salmon, Tuna, etc?
I've never done this before so while 'm a little intimidayed, I want to try a ton of stuff at once. LoL.