Only can imagine bruised flesh

True! Back to the drawing board...

And this is where /I think why imagine, or assume?
 Do it and actually find out.
 Its like me smoking fish, and so much other stuff, fully filleted and scaled , around 40/45 deg 4 to 6 hrs  I was told , as turned out by ppl who had been told, it will dry out.
 So I do it and find out.
 Now this has be thinking.. the video does it real quick and nozzle is real close.. just what sort of pressure is needed on good sized fish.. and how to limit the mess ?