I had 6# of Northern Pike from fishing at the cabin last week, so I decided to try smoking them. The fillets were pretty small, after you cut out the Y-Bones, so I decided to cut them into 3/4" x 4" pieces. Not really sure what brine method to use, so I did 1 batch following Bearcarver's latest Trout Recipe, and the other following Alaskan Bear's Lemon Halibut Recipe. For Bearcarvers Recipe, i used Yoshida Sauce, rather than Soy Sauce. Since the pieces were kinda small, they ended up as "Northern Pike Jerky" rather than smoked fish. Good for me, cuz bite size pieces and beer go great together! Here's my story Thanks for lookin'!! Todd Alaskan Bear's Lemon Halibut - The Spices Bearcarver's Trout Recipe - The Spices Sitting In the marinade for 4 Hours Rinsed & Soaked in Cold Water for 1 Hour. On Racks and into the Fridge Overnight Into the Smoker at 120° for 1st Hour With Apple Pellets in My AMNPS Jumped Temp up to 140° for 2nd Hour With Smoke Jumped Temp Up to 160° for 3rd hour With Smoke Jumped Temp Up to 180° for 4th and Final Hour - No Smoke Out of the Smoker and Cooling Because the Pieces were So Small, I Ended Up With "Fish Jerky" Decisions Decisions???? Aaaahhhhh Heck "1 of Each!"....I Win!