I plan on following the instructions laid out here:
Smoking on the large BGE
It's a 4 day process. Day 1 you brine, day 2 you dry the fish, day 3 you smoke it, day 4 - chill and EAT IT!
I am planning on building my fire in a big coffee can to keep it contained and help with low cook temps. I will also use my BBQ Guru to control temp.
If you have any experience or tips, I'm all ears. This will be my first time!