Today was my first attempt at smoking fish. I had some Steelhead fillets in the freezer so I thawed them yesterday and smoked them today using Dutch's sauce. My wife is watching her salt intake so I made it kind of bland. Since it is freshwater (Lake Erie) fish I decided to take it up to approx. 160-165 degrees. BTW, this sauce is similar to the Ginger/Teriyaki sauce that I posted in the sauce/marinade section.