Quoted:
I could never get them to stay lit.
Were you puffing on the mouth or the anal opening? Seriously though here's a decent recipe:
1 qt. water
1/2 cup non iodized salt
1/2 cup sugar
- stir till completely dissolved.
2 Tbsp. liquid smoke ( optional)
4 Tbsp. Worcestershire
2 stalks chopped celery
Brine 4-6 hours, rinse, air dry - use a fan - till the pelicle forms ( sticky when touched - this is very critical, and may take hours).
oil up the smoker trays, place fish skin down and start smoking.
I normally only put wood chips and/sawdust in the first 2-3 hours, then it's only heat. This is using an electric type smoker and "cold smoking" method
Smoking time will vary on the thickness of the fillets or steaks and may take up to 2 days.
Let cool. Rub a little butter on the fish ( another option) and enjoy.
Mind you this will require storage in the refrigerator.