I smoked a batch of channel catfish last weekend. I gutted them and then cut them into chunks -and brined them for 3 hours in a basic fish brine. I then smoked them with hickory for about 2 hours at 190 degrees. They did not turn out as well as I have had before, I smoked a fillet of pacific salmon at the same time from the same brine and it was much better. I think I could have brined the catfish longer because although I got plenty of smoke they werent salty as deep as I would have liked , where the salmon fillets were. Or I may try filleting the catfish next time.