Fresh water rinse, drain (no brine - it's too salty)
Sprinkle fish with Pappy's Seafood Spice
Charcoal is Walmart's large with Mesquite
Pecan Wood chunks from Barbecue's Galore soaked in water for an hour or so
I use a water pan with mine (helps keep the fish from drying out)
Light the charcoal until white
Place spiced fish on grates
Place pecan chunks on charcoal
Smoke for three to three and half hours.
The temp should range from 175' to 250' (200' is ideal)
If you like your fish like jerky, smoke it longer (four to five hours). I have found that at three hours it's cooked and is easily flaked to put on salad's or on crackers with Monterey Jack cheese (a bottle of chardonnay wine goes well also).

Vacuum pack after it's cool

Enjoy,
Brian