"I have used this recipe with Salmon and Barracuda and I am sure that it would be good with other fish as well."

1 T dried dill weed
1 T mustard seed
3 T salt
1/2 Cup dark brown sugar
3 bay leaves
4cups water
1 pound fish fillets

Mix all ingredients except fish in a bowl to dissolve salt and sugar. Transfer to a one gallon ziplock plastic bag. Add fish and seal bag. Place bag in a rectangular glass dish to support bag and refrigerate overnight. Next day remove fish from plastic bag and pat dry. Place two tablespoons maple wood chips in smoker and place on rack. Smoke at medium heat for 20-25 minutes.

Stove Top Smoker

Stainless Steel Stovetop Smoker Get the savory flavor and low-fat benefits of wood-smoking indoors or out with this heavy-gauge stainless steel smoker. Great for smoking your own chiles, tomatoes and tomatillos for salsas as well as for fish and meats. Can be used on the stovetop or backyard grill, or over a campfire. Long loop handles stay cool during normal stovetop use and fold in for easy storage. Comes with an easy-to-clean nonstick rack, cookbook, instructions, and four varieties of wood chips (alder, oak, cherry, and hickory) for a variety of flavors and aromas. 15"L x 11"W x 3-1/2"D. Includes a 7-year manufacturer warranty.