Thread: Smoking

Bit of a novice at smoking fish, have used the small hot smoker with brown sugar & salt. Have also been blown away with cold smoked Marlin which is an art I would love to know more about.
Opportunity knocks as I have an old fridge that has sucked a kumera, thoughts are park it out back, some ducting and a smoky fire detached from the fridge, fish placed on racks.
Preparation of fish, soaked in a brine etc and ideas most appreciated. Living in Christchurch where smoked fish is impossible to find.