I doubt that I cook any meat...fish, chicken, pork, beef...to anywhere near the AMA's recommendations...they'd rather I make it all look like charcoal before eating it.

I have always got a better result with letting my fish get a good pellicle on it before smoking...usually twelve hours in the shop, with a box fan blowing across it.

I rotate the racks every once in a while so that the ones closest to the fan don't get drier.

Fish on...

Todd