King:

"BTW Dollies smoke up great if your brine is done right. "

I usually just rub the fish down well with brown sugar, lay in the bottom of an igloo cooler and cover with coarse salt, layer on top of layer. The salt/brown sugar draws everthing out of the fish...making their own brine. I rarely add any liquid to the mix.

Overnight in the Igloo, then rinse and let them dry for a bit..till they develop that shiny look. At that point they are sprinkled with garlic powder, onion powder, pepper and lemon salt (and maybe a bit of thyme.) Into the smoker they go, using apple chips.

Never tried a Dolly, and hope it comes out edible.

Mike