Tried hot smoking black cod and halibut yesterday over 8 hours reaching a temperature of 145 degrees. The cod turned to jelly with water spilling out of it. The halibut and the cod both stuck really bad to the racks, even though we sprayed them with Pam. The fish are a mess. Don't know where we went wrong. We have cold smoked both of these fish whole without a problem. Only think that perhaps we should not have smoked whole sides but rather portioned them instead. We hot smoke whole salmon sides without fail, but these fish just didn't turn out. Could it be the type of fish? Why would the cod turn gelatinous?