Two questions:
1. The rule of thumb I've always heard was that you should smoke chum. However I got an extremely bright one out of the Nasty today, and the meat looks excellent. Would I be wasting my time and my secret marinade by throwing that bad boy on the barbie?

2. When soaking your fish in the brine, what is the maximum amount of time you can leave it in. I want to put my fish in the the brine tonight but I wont get a chance to smoke it for a couple of days. Will it still be good.
Thanks for any and all help you all can give this 30 yr old rookie

As far as throwing it on the BBQ???? If you aren't going to smoke it right after the brine, just keep the cleaned fish in the fridge and brine it when you are able to put it right into the smoker. You can keep the fish in the fridge for a couple of days. Good luck, Dan

If its a nice one BBQ will be good!! as far as the brine goes I leave mine in at least 24hrs but have left it in as long as 3 days it will be a little more salty but not enough to worry about.TM

Thanks for the help guys. Decided to smoke one half, and the other just got ate..good stuff, better than expected but was a little on the oily side.
thanks again
Chris