Thanks thoseguy!! Am i reading your temperatures correctly in your very first post here? 200f for 1 hour and then 100f for another hour? And then pull them at 170f? Heck, its 102f here today, i can just set them outside and they'll cook. Seriously, i need help before i start these fish on Friday. Smoker temp, time and internal temp? THANKS,!
Ok, the last two batches I smoked them between 210° - 220° for 2-2.5hrs. I'm happy with the results of keeping my smoker around the 220° mark. Keep an eye on them after two hours and finish them how you prefer. IT with fish is sorta tricky because it can get to your desired IT fairly quick but not to your desired texture. My rule of thumb has been after 2 hours check the texture by pressing down on a fillet and learn to remember how firm it is. You want a little 'give' when you press down but you want it to be semi-firm too. Also, be careful with the amount of smoke you apply. If you like a lot of smoke then smoke it the whole time but if you don't want too much then only add smoke 3/4 of the time. When I see a lot of color to my fish I cut off the smoke and just finish cooking it.
Hope that helps and hope it reaches you in time before your smoke. Good luck!