DO NOT let the fish sit for a longer period in the salt or it will be too salty. Rinse the fish under cold water to remove all the salt. At this point, the fish should have a firm consistency. Place the fish in the smoker skin side down and smoke using barkless Alder wood for 6 to 7 hours depending on the temperature in the smoker. For best results, smoke at 160 F for 6 hours.
Smokers vary tremendously in heat output and air circulation.
The 6 hour smoking time should be adequate for most small home smokers. Larger smokers will require a longer smoking time. Check the fish hourly after 6 hours smoking time. Add the sugar and the granulated garlic. Brine the fish for one hour.