Better late then never!!
Last weekend, I bought a nice sized whole haddock from the l.ocal supermarket (that has a good selection of fish, most don't). I got them to fillet it (shouldn't have!!) and when I got it home, I brined it in a simple 80% brine - that's 80% of saturation, not 800g to 1 litre water by the way - for 10 minutes. I then left it overnight uncovered in the fridge to form a pellicule. As our typical daytime temperatures are around 30C I left it decided to smoke it the following night.
The next morning, I found that I hadn't lit the CSG properly and it had gone out right away. So I decided to re-light it and carry on anyway for a while and stop when the cabinet temperature reached 25C. That was just about an hour later. The next night I carried on again with the rest of the sawdust! This time it worked, and I took out two beautiful looking smoked fillets. So we tried them out for lunch today to see just how badly I'd screwed up.
Delicious. As a counsel of perfection, they were a little over salted and arguably a tad over smoked. So what I'm going to try is to cut the brining time to 5 minutes in 80% brine which is closer to Jenny Haddow's timing.
For the moment, I'll still smoke for the full 10 hours of the CSG, and see how we get on. So I've ordered another couple of haddock for this Friday and we'll see how we get on with them.
All the best - Ian
"The Earth is degenerating today. Bribery and corruption abound. Children no longer obey their parents, every man wants to write a book, and it is evident that the end of the world is fast approaching." c. 2800 BC