I have some small fillets of sea trout, sand trout, flounder and even whiting. I want to smoke them with a new MES 30 which I believe has a low temp of 185. The fillets are from small fish and are thin, like 1/4 to 3/8 inches thick. Fortunately I have several and plan to use them as an appetizer with crackers, cream cheese, capers, red onions etc.What would you recommend to a newbie?