Ya'll gotta make yerself a 'frigerator smoker Willy. Nuttin makes smoked fish better, and ye can hang a whole turkey or ham in thar an git some mighty good eats. That's how we used te do it down south. (South Toms River that is)

Seriously though, if you want it I'll pass along to you my recipie for a marinade for fish. Take the fillets and soak them in the marinade overnight, then take them out, pat them down with a paper towel and allow them to dry until the salt gives the skin a sheen... then put them in the smoker for roughly 8 -10 hours and you are in smoked fish heaven. Nothing like home smoked Whiting or Trout. Personally I like hickory chips best, although apple and cherry also make a great taste... (pretty much any fruitwood will do).

Between catching and gifting I used to have a pretty good ongoing supply of King Mackerel...I never much liked them on the plate, til I smoked some steaks one night...YES!!...and that was following a good soaking in some off the shelf Italian dressing...yes it DO!!...

Sounds good Paul, used to smoke my Lake Trout all the time, fabulous.
I was born in Virginia Ozzie. But moved north at age six.
I was laying it on so you would feel comfortable.
Scheming on doing some yard bird quarters this weekend. Brine over night and dry rub with some Texas Rub, smoke higher heat around 300.