I use two big chiefs.I usually go through 4 or 5 pans, I alternate alder, cherry, and apple, if I use much more then that it will make it bitter.fish4brains is right, conditions with weather can change things one way or another.With me it ranges from 45 to 65 hours.Some folks prefer a warmer smoke with less time, but to truely preserve smoked fish for longer periods the bulk of the water must be removed. I have had more then a few air dried as well, while I don't do this myself when done by people that know their business and use top quality fish it's hard to beat. That I think is truely "indian candy".They use a special tool to remove every other "file" of fish to maximize air flow.It just disintigrates in your mouth, really a unique type of preserved fish. Only the 1st batch I tried was exceptional, batches I tried after that ranged from O.K.,acceptable as preserved fish only fit to be boiled with potatoes, and not good.All from different sources.You can find reo-stats to reduce A.C. voltage, a little pricy but worth it. Bob R