Salt them well on both sides and lay them on a baking sheet. Refrigerate for 1-1/2 hours while wrapped in plastic.

Take the fish out of the refrigerator and wash them in cold water. Use dry paper towels to absorb any remaining wetness. Take out two of the smoker's racks. Rack the fillets with the skin side down. Leave them alone while you get the smoker ready.

Turn the smoker's top vent on. Put the lemon slices in the water, and fill the bowl to the halfway point with water. Prepare the side tray for wood chips. Smoker preheating requires a minimum of 5 minutes with the door closed and set at 275°F.

Prepare the smoker by placing the fish racks inside. Two hours of cooking time is required to attain an internal temperature of 160F and fork-flake texture in the fish. Between 45 and 60 minutes, check on the water and wood chips and add more if necessary.

Whether you want to serve the smoked fish warm or at room temperature, it goes well with toasted bread.

Recipe courtesy of Meat Eating Military Man
https://meateatingmilitaryman.com/smoked-spanish-m...