I use a dark brown sugar and pickling salt dry brine. just cut your fillets up in strips, then sprinkle your desired salt prefrance. I dont use to much salt on mine, just about ateaspoon on each steak. Then I pat on a hole lot of brown sugar on top of the salted fish. after you do all the fish put it in a plastic container over night, to let it cure. then just put them on your smoking racks "dont pat dry them" and stick them in your smoker for about 8-10 hours. 4 pans of chips. JB