fish smoker

It depends on the thickness of the fillets.
I've never smoked a whole fish but with fillets of Tailor or Spotty/School Mackerel, I leave them in for roughly 7 or 8 minutes.
Leave the skin on. It keeps the flesh moist and tasty and gives you the benefits of all those healthy Omega oils.
With the thicker Spaniard fillets... 10 minutes at the most.

Thanks, I'll give that a try.
John

G day BillyBob, not a smoking query but I was wondering with all ya game fishing battles do you still get a kick out of fishing estuaries for the smaller stuff, or does it just not do it for ya :?:

Apologies for the thread detour JD...

G'day Poddy.

I much prefer paddling in the bay and open water.

Believe it or not there's a lot less boat traffic offshore than there is in the Noosa River system.

I still enjoy chasing a few tailor, small snapper and kingfish etc around the points and coves on light tackle but it's pretty hard to beat the absolute buzz you get when your 10kg outfit loads up, your kayak comes to a stop and the drag screams when a big pelagic strikes.

It still gets my heart pumping and the adrenalin flowing.

By the way John.

When I say spaniard fillets I'm talking about the tail fillets.

I always keep them for the smoker because I think they're thinner and seem to respond to the smoker much better than the thicker shoulder/body cuts.