You may use basically any kind of whole fish or fillets, a couple of pounds (1 kg) or 5 pounds (2.2 kg). You may have to increase the cooking time as you increase the amount of fish to be smoked.
Soak one or two cups of hickory chips (depends on the amount of fish to be smoked) in water for at least one hour. Thaw fish if frozen.
Place the fish in an oiled grill basket on the rotisserie, over low heat, with the lid down.
Place half of the chips on the lava rocks or in a smoker unit. Add more chips as needed.
Smoke for 1/2 an hour for 1 to 2 pounds (1 kg) of fish at 150 to 170F (80 C). Baste with oil as needed.
The fish is done when it is golden and flakes easily with a fork.
Skin and bone the fish and lay out on a platter. May be served warm or cold.
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