Hi all: Saw one thread here on smoking orange roughy. In keeping with the hobby listed in my bio, thought I'd try it. Set my MES at 225*, added hot water to the pan. Prepped the roughy filets with a little Cajun seasoning (turns out, not little enough). Added some apple wood chips - not too many, didn't want to overpower the delicate flavor with too much smoke. Since there was some concern about the filets falling apart upon removal, I used an oiled, stainless steel basket meant for such things. I pulled the filets when my digi probe read 145*. The results are attached. Very moist, slightly smoky flavor, that ultimately was a bit overpowered by the Cajun seasoning I used. Very promising!