Well,
Just finished my first batch...I stuck to kammok's recipe, and followed the smoking procedure I outlined above. The fish on the lower rack in the rear is black...extremely well done. smaller pieces in the middle racks and top rack good but on the verge of being well done. The hot product tasted quite salty, but it seems like the flavor is getting better as the product cools down a bit. I can taste the Cayenne a bit which is nice.
I think next time around I'll try smoking a little differently....Maybe test some of the fish as it's smoking. DUH! I will use lower temps as I think when I pushed it to 175F for the last hour it was too much. Do you really have to go to 175F?? 155F might have been better?? Also, think I'll use a little less smoke...I piped straight smoke for 2.5 to 3 hrs, and it seems a bit strong.
So Next time slightly less smoke, lower temps, sample product as it is smoking, and possibly a little less salt. Maybe this is how it's supposed to taste??? I guess I was expecting more of a candied flavor.
Thoughts and comments appreciated.