Lightly sprinkle Bradley Demerara cure over fish fillets.

Rub in brown sugar or maple syrup on fillets and refrigerate overnight.

Additionally add a sprinkle of garlic powder, depending on taste requirements.

Smoking Method:

Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).

Dry at 140ºF (60ºC) with no smoke until the surface is dry. This will require at least one hour.

Raise temperature to 160°F (71°C), using Alder flavoured Bisquettes, smoke/cook for 3 or 4 hours depending on thickness of fillets.

If extra browning on fish is required, raise temperature to 91°C for the last hour, but be sure not to over cook.