Smoker build!

You can smoke halibut. It comes out good.

My favorite fish to smoke!   

Does anyone have any secrete recipes they are willing to share?  Ive attempted albacore and lingcod, they came out terribly fishy and dry.

Albacore is super easy.  Slice each loin into 3 "planks" of equal thickness. Bury in rocksalt for 20-25 minutes (I work slow, so by the time I've got all the salt off, it's been about 30 minutes)

Rinse, pat dry, place in smoker (big/little chief) w/alder chips.

Smoking time varies. Depending on how dry/moist you like your fish. I usually let mine go overnight, but the last load was done in just over hours in hot weather.

Do you brine it in anything? I tried a salty and sweet apple juice/ teriyaki blend on albacore and smoked it and it was ok. My smoked salmon turns out awsome with the old family recipe but is basicaly like eating a candy bar after the 5 day brine in sugar, maple syrup and salt.  Ive never tried just plain fish.

Try leaving out the sugar. I use soy sauce, maple syrup, salt, and maybe "rooster sauce" (Sriracha) or a dash of Tabasco. If I use somebody else's recipes, I cut the sale if using soy sauce. Crushed garlic cloves, whole black peppercorns, sprigs of rosemary, can be added if you want. Play around and have fun with it!

Don't brine fish for more than a couple of hours. Overnight works for poultry, maybe two for domestic turkeys. With a five-day brine, you're fish is already cooked.