This subject has alot of ideas. Ive been using a big chief for years with nothing but ravs about my smoked fish. Dray brine 8-1 hrs then smoke at least 6 hrs while filling chip tray 3 to 4 times. And I also look for the oils on the surface aand the fish to flake. You can vacuum pak and freeze it overnight with no loose of flavor. Thats if you worried about someting? My favorite is to eat it warm off the smoker! So let me know when you buy a new smoker, would take the little chief off your hands.