Excellent video and general methods.
Started off in bbq now have 2 cabinet smokers.
Lot of experimenting over the yrs but basically comes right back to the method in the video which mentions some very critical parts of of smoking.

So our variation on the above.

now fillet and skin de bone. Smoke what was the skin side down.
 With fillets we can marinate far more fish in a plastic container, grill on the bottom, only couple l of marinate that fits in the fridge.
 Also We can put more fish into the smokers, vac pac s easier in packs ready for use with crackers to pies and smoked fish cakes etc later.
Was told will dry out yet everyone who told us that had not actually done it...so we did so.
 A large KY or snapper fillet or  king/ marlin slab takes around 5 1/2 to 6 1/2 hrs..smaller fillets around 4 hrs

 Soak over night..about 100 to 150 gms salt per L water with around 100gm dark cane sugar  and cup sweet chilli sauce.
All quantities get changed a bit to suit final taste.
Dont cut salt back below around 100gms per L..
If small fillets a 2 to 3 hr soak works ok

Video mentions drying.. very very important, if not dried well will have flavour but  smoked colour doesnt come out.
We lay out fillets on towels, sponge dry, spread as little dark brown sugar evenly as possible, wait, then pat that off...both sides.
Then from a height, sprinkle as little as possible chilli powder or black pepper from the grinder, but evenly before going into the smoker.

 Dumped using manuka yrs ago, currently use a mix of fejoa, apple and maple.. that changes as supplies change.
Always remove bark.. on some woods doesn't matter, other does.. just easier to remove anyway.

Have found for better colour is after 1/2hr part the fish dry , and again after another 45 mins.. both sides.

The hand on the smoker in the video is spot on. We have remote bluetooth temp sensors still put my hand on the smokers top.. they are both steel cabinet smokers.

 The blue tooth temp sensors are great for little charcoal cooker same as above when doing a  venison rump/backsteak/butterflied chicken etc to nail the internal temp of the meat while cooking.

If have spare shelf space will grab some honey soy chicken legs , a pack Angus sausages (proper meat ones) and anything else may like to try from supermarket.  eg patties
 The chicken at the end, we take the temp upto 65/70deg for around 20 min and get internal temp up over 65 deg.

Our std way to tell if a good smoke/ flavour /texture is to share it out. A full cabinet plus is a lot of fish.
Not ask  "do you like " or how is that"
 but rather "What would make it better?"
 So get back  less salt .. or less sweet..little moist.. more chilli. type of constructive comments.

 Done galic few other flavours.. rum , bourbon etc
Never tried soy...
 Roll on next west coast weather window...

Great video and tips as always Scott.

I got a kettle charcoal bbq for Xmas from the Mrs so been playing with that for a few weeks now.

Definitely a lot of trial and error, more coals less coals, spread them more or less, where to put the wood, chips or chunks etc. A lot of fun. First lesson with brining fish was way too much salt! Thankfully still edible.

Biggest challenge is keeping that heat low.