Also, I like to finish my fish in the oven. I smoke for about 4-6 hours (depending on thickness), then finish them at 170 for about 45 minutes in the oven just to bring the internal temp up. This provides moister end product that has reached safe consumption temps.
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When I grow up I want to be,
One of the harvesters of the sea.
I think before my days are done,
I want to be a fisherman.