Perfectly Smoked Whitefish - From The Ice to The Table.
Temps around 200-250-300 depending on how much fish/meat is in there. Here I have at 250 degrees with a bowl of water in the bottom. Once the fish is fully cooked, lower temp down to just enough to slowly burn the wood for smoke or you can just open the vent widest. More meats = more moisture = more temp. I use Apple Wood for smoke to bring out the taste of these light meat fish. For darker meat fish you might want to stay with Mystic or Oak to offset strong fishy smell.

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