Wow what a read. I am with RK, I think that the brine has a lot to do with the curing of the fish. I have been smoking fish for a few years with a big chief and cooking with smoke flavor on a weber kettle. I have never had a problem. I think that the preparation is the key, the better you care for your catch, the better the final product. I personally like a mix of Apple, alder and some times a little hickory. I love apple smoked chicken on the Weber.

I do not think that the little and big chief recipe books can be wrong and still be around. I followed there general guidelines for preparing my fish and (knock on wood) I have not had a problem. My three daughters love smoked fish and they have never had any problems either.