1. Split the fish, paper-towel it dry, and sprinkle lightly with sea salt.
2. Warm up some manuka honey in a cup, brush over the fish, and brine overnight in a plastic bag in the fridge.
3. Before smoking, dry off excess moisture. Lay the fish on a layer of tinfoil on the barbecue plate.
4. Set the Smoke Generator to cold smoke the fish for 45-60 minutes, depending on the size of the fish, before adding any heat.
5. Turn one of the barbecue burners to low and bring the barbecue temperature up to 75-80 degrees C for a further 2.5 hours.
6. Keep checking that the temperature does not exceed 75-80 degrees C to ensure the flesh is not ‘steamed’ and that the flesh remains attached to the frame.
– Wayne Dil, UFO