Lightly sprinkle Bradley Maple cure over fish fillets

Rub in Maple syrup on fillets and refrigerate overnight

Smoking Method:

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

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

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