I finally decided to try and smoke some fish today. I chose tilapia ('cause that's what we had on hand) and I must say, the results were fantastic. So, without further preamble, here is the process and the pics!
Started with six fillets (approximately 1 lb.).
Then mixed up the brine:
1/4 cup of salt
1/2 cup white sugar
2 cups water
Brine and fillets go in the fridge for about an hour.
Hickory chips in the smoke box
Water in the water pan
Pat the fillets dry with paper towels
Placed on foil with a little oil
Two fillets with honey, two with lemon pepper and two with salt, black pepper and Tony's
Placed in the smoker for about 45 minutes.
At just under 200 degrees
And the results!!
Paired with some roasted red pepper and basil quinoa and rice blend, it was some mighty fine eatin'!
Thanks to all the members here who gave me the knowledge and confidence to try something new, smoked fish is now in my repertoire.