Hi everyone and thank you in advance
I have two fillets of Red Grouper total weight 2.37 Lb.
Two Swordfish Loin Center cut total weight 1.41 Lb.
Two Tuna Steaks total weight 1.48 Lb.
I also have hickory and apple bisquettes and a BS digital smoker
I am new to smoking and would like some help with smoking duration, cooking duration, temperatures and total length of time to cook these fish. I will be smoking them at separate times so I need help with each kind if time/temps differ.