Vhawk, your warnings are heeded. I had the fish in brine in fridge overnight. Rinsed off and pat dried and let set for an hour and a half. (didn't look quite ready at 1 hr). I don't know how hot my Big Chief gets but it was on my patio and 85degrees out and it would have easily made "jerky" in 6 hours of those 1-3/4 x 1-3/4 fillets. Total time in smoker 4 hrs 15 min. Gonna have to try the basting thing next time though. Like the rum and brown sugar advice. Thanks again to all for your input. It has been very informative.