Finally got a few Bluefish for the smoker. Had one in the freezer too, so that helps make it worthwhile to start up the smoker. It's always better if its fresh, but when smoking bluefish, I've found you can get away with the freezing (vacuum packing is best.) Spices of choice for his smoke. Keeping it simple. No brining......I'm lazy. I usually give the fish a spraying of a 50-50 mix of Canola oil and Lemon juice. Spiced up and ready to go. If you like it alittle hotter, add some Cayenne. Mrs Flash thought the smoker looked alittle empty so some Hot Italian Sausage along with some pre-cooked Smoked Summer Sausage was thrown in too. The pre-cook only stays in for 1 to 1 1/2 hours. The hot Italian got almost 3 1/2 along with the Bluefish. During the smoke, give the Bluefish a spray now and then with the Canola/Lemon Oil mix. Lightly pat dry with a paper towel. This spray will give the fish some moisture and a golden color when done. Looks good to me. Time to eat. Sauteed some onions and heated up some rolls for some of the sausage. As for the blue fish.... Great snack with the rest being used for some smoked fish dip.