welcome back to the fishing doctors adventures today we're going to smoke up some white fish I got things ready last night i defrosted the fish got them all separated put them in water added this kosher salt about a cup of kosher salt and I put it in about half a cup of brown sugar and a teaspoon of garlic salt and left them overnight to soak they've now been in the water approximately 16 hours so I've taken all the filets out of the water and put them out on trays so that they can dry a bit before putting them on a smoker this is a good thing to remember to do it actually helps the process along let's give this a try I've never smoked fresh frozen fish before and I'm curious to see how it works is white fish are still nice and firm and have a good texture so I'm guessing it'll work well and just to show you that's about how much water I have in the bowl when I add the cup of salt and half a cup of sugar this is my char-broil upright propane smoker now the propane tank on the side there just opens up the door like this have all the racks on the inside and you put the chips in the bottom down in that little cup there the little drawer pulls out it has the propane burner below and that's how you get things smoking you can adjust the smoke and the heat with this little thing up here by turning it close it to make it hotter and keep the smoke inside and you open a little bit to vent it down here in California I have trouble finding all the various types of chips mostly you can find mesquite Hickory and maple so today I'm going to use some maple and Hickory supposedly from what I read on the internet Hickory is like the king of smoking Woods has a sweet flavor and great for smoking all kinds of meats maple also has a mild sweet type flavor so I'll put both of these on check out that beautiful white fish such white flesh all nicely dried now it has that shiny look to it on the surface so we're going to go ahead and lay it out on the grill I have all my fish spread out on the racks loaded my hickory and maple chips below we're ready to fire it up so just crank up the heat to high sparked it there we go I heard it light up it's not ready to cook the chip should start smoking in a bit and then we'll get things going the fish can smoke and I'll show you the progress as we go along in just a few minutes the smoke will be pouring out of your chips and then you can go ahead and close the door and adjust your temperature to get it to the correct temperature there that smoke pouring out looks like it's going to be good smells nice it's not yet to put the temperature down to low once I got the thing smoking because my thermometer you want it to read around 130 to 140 was that 150 no what I did was go ahead and open my vents let most of the smoke out some of the heat out at the beginning phase is because you don't want to really have ton of smoke right at the beginning and you don't want it too hot because then the fish will start dripping before it glazes over you want to form the glaze over first so that some of the juices of moisture will stay in the fish look at that fish already has a nice glaze going on it nice shiny glaze starting to get that golden coloration let's get the door closed and keep these guys going at a lower temperature so this is after one hour of smoking it seems the temperature even with the vents wide open is staying at around 150 or 145 with the ambient temperature here at the end of September and 90 some degrees 90 95 degrees hard to get it lower than that so let's take a look at the fish after one hour looking good after one hour getting a nice golden glaze on there all the fish is doing really well and one thing I forgot to mention earlier is when you layer fish shell put the thicker pieces on the bottom where it's going to be hotter thinner pieces like the tail section up at the top and then after a couple hours you might even want to rotate them put the bottom sections up at the top so they don't get burnt so this is the two-hour update so the fish are looking great I switch them around a bit put the bottom rack up on top one of the top racks I move down to the bottom get things cooking good they have a great color right now well we'll check back in another hour and then they might be done so check this out three hours in the smoker and I think it's all done they have a nice great color so let's go ahead and take them off and see what they look like here I'll grab one here tray so there you have it smoked whitefish smoked to perfection it only took three hours at about 140 to 150 degrees Fahrenheit with maple and hickory wood smoked fish is great thing to eat don't remember with this many fish share with friends keep on fishing guys see you later have fun there we go I'm gonna fish yet another fish another one made your weight fish ice pulling pretty hard nice whitefish on the lip rippers marker bear ah ah nice weight fish go ahead and lift repres take that out