Got a kilo of skinless haddock fillets from an east coast buddy to try out. Cured in a salt-sugar brine with cure #1 for a few hours, rinsed and then set in the fridge overnight to dry. Dried a bit more in the smoker for about an hour, then warm-smoked with a 50-50 blend of apple and maple pellets for an hour, then 3 more hours in the smoker to dry out some more.
Maple glazed with one coat of dark maple syrup before smoking
end results, turned out very good, but a bit salty(not inedible though) next time will soak the fish for an hour in fresh water, rather than just rinse. Smoke flavour was perfect. I would prefer them to have skin I think for smoking, but the skinless fillets turned out pretty good for a first run. My buddy loved it so that was the main thing.