MarkBradleySmoker

Hi David this may be of help as we brine or cure alot of fish Cut the salt out and it only draws all the moisture Use maple syrup and a sprinkle of garlic powder, pepper and a light dusting of salt, spread over fillets, then sprinkle parsley flakes and leave in the fridge overnight before smoking If you want to get creative, buy the Maple cure from Bradley and sprinkle the cure in the same ingredients, this will infuse the flavour into the fish giving you a completely different taste brining or curing is only designed for the old age of preserving, if you are going to smoke and eat your fish straight out of the smoker there is no point With your gas smoker, try and keep the heat down as much as possible for the first couple of hours, this will induce more smoke flavour rather that hot smoking where you can end up with a cokked fish and smokey flavour on top Hope this helps