ok,,sorry. So I mix up water with molases, brown sugar, and enough kosher salt to float a raw egg. (in the shell of course.) I'll soak em over night. (and i just gut and wash the fish before hand, even leave heads on for presentation). then the next day, I'll hang them in the smoker, using hooks made from coat hangers. My smoker is an old 50 gal hot water heater. I use a propane burner in the bottom, with a cast iron pan for the apple chips. I usually smoke very low, 200-225 for the first couple/few hours, then slowly raise the heat to 250. usually takes 10-12 hours. mmmmm