wife was away, thought I would try smoking haddock, turned out very nice.
Had to desalt them, they were in a salt water brine to start with.
In the smoker with chicken breasts (started those ahead of time) used hickory wood.
fish was good when warm, didn't much care for it cold.
fish just fell apart after 45 minutes in the smoke.
Found a new beer to go along with the meal.