Hello All, This is my second attempt at smoking. My wife is a Pescetarian so she doesn't eat meat. While she appreciates my new found hobby of smoking meats, she cant really eat any of it. I watched a couple of YouTube videos and decided to smoke some fish for her. She likes steelhead over salmon when we usually pan cook it, so I decided on smoking that. I brined it for about 9 hours in Dark Brown Sugar, Kosher Salt and Pepper. I then washed it off and let it sit in a pan with a rack to let it air dry and create a pellicle. I smoked it using charcoal and cherry wood chunks trying to maintain a temperature of about 175. After about 1hr 15mins, I coated the fish in an apricot jam based off of a video I saw on YouTube. I cooked it for another 1/2 and it temped 140. My Wife loved it and I thought it was pretty damn good as well. Attached are pics. The fish in the brine after a couple of hours. After washing the brine off and letting is sit to dry. Final Product. Let me know any tips or tricks you might have for smoking fish. Thanks!