Costco recently had wild sockeye available for $8.99, which is a sale in my area so I purchased about 10 filets. I like using Costco sockeye (and Copper River when available) because the filets are skin on which holds the fish together during the smoke. Plan is to use alder pucks in the Bradley, and graduated temperature during smoking to lock in the yummy fat. Gradually increasing the temperature prevents the fat from bubbling to the surface, which keeps the fish moist, plump, and flavorful. Marinade is simple: 1/2 Yoshidas, 1/2 soy, and red pepper flakes with the fish strips into storage bags in the fridge, this time for a day and a half. Using a 4-rack Bradley with an extra set of 4 racks turned upside down to double the capacity. A dual probe Auber PID controls the smoke generator as well as the cooker temperature, and is programmed to automate the entire process (so I don't need to baby-sit). I like using the Bradley even though the pucks are wasteful because their programmed puck advance produces the sweetest smoke before being extinguished in the water pan. That way the more acrid smoke at the end of the wood burn does not envelop the food - this is especially useful when smoking cheese. Smoker is loaded up and ready to go - fish already has been osmotically dehydrated a bit due to the marinade, and has also taken on the color of the Yoshidas/soy mixture. A couple of hours into the smoke and the fish is becoming darker as it takes on smoke and the flavors concentrate. I forgot to take final pics before I threw the fish into the freezer, so there is a bit of frost on the bags to take this image. The fish will last me well into the next year. It is sweet, savory, and spicy with a bit of red pepper flake heat.