[nacho66]

I have a few different cookshack smokers an SM150 (chunks), FEC100(Pellet) and an A-MAZE-N-PELLET-SMOKER. Each use depends on what consistency I want the fish. For the cookshacks the temp is about 180-200 for between 3-6 hours. I use alder or a light fruit woods or pellets. I use the A-Maze for cold smoking in each of the smokers. I do also have the SM150 cold smoking shelf but I can use the A-Maze to smoke over night which works well. Marinade will depend on your taste and your type of fish. I use my salmon marinade for just about any fish though. hope this helps.