Learned to smoke salmon first and then discovered whitefish season. Truly a fish built to be smoked. We get them in good numbers right around Thanksgiving, at night, along the shore of Lake Michigan wherever bigger rivers flow in. Have been smoking in a side box smoker grill for about 5 years and the results are spectacular. Needing additional capacity for when we whack 'em I built a wood smokehouse.
The smokehouse is not ready for prime time, having failed to maintain temp on my trial run Saturday. I went looking for help and Lo and Behold here you all were!
Really looking forward to the feedback.