Hi peeps

Can anybody advise what kind of fish is good for smoking?

Also best way to do it.

I already have a home made smoker

Have to ask.. what type of wood do you use for smoking here? Where do you get it?

Generally you want an oily fish with firm flesh, so local mackerel would be good.

I'm using hickory wood, which I get from bbqthai, they have a shop in Pattaya. A little expensive, but I just use for special occasions.

I was thinking of making a brine, and soaking some fillets for 24 hours before I put in the smoker.

Personally I prefer salmon for smoking.

I use mackrel for smoking put them for 3 hours in salt water, 80 gram salt for each liter water, then dry them and smoke them for 45-60 min at approx. 75 degree celsius. BTW I use beechwood.

Cheers