Time is flying by, and the Holidays will be here before long. Something I try to do just before they get here, is to stock up on smoked fish. Fortunately, I have a very good supply of sockeye in my freezer. I figure I will need to do two or three loads very soon. It doesn’t take me long to prepare the fish after the fillets have thawed. I have a big crock bowl that I layer the fish in with the brown sugar and salt for the brine. This sits overnight in the refrigerator, and after I have rinsed and dried the pieces they can go into the smoker. Years ago, when my wife watched me try to finish a load of steelhead in one of the old metal box smokers that I had used for years, she got me a Bradley. Now instead of taking ten hours or more to finish the fish, I am usually done in less than four hours. I can load it up with the “biscuits” and it automatically feeds them into the smoker. No more checking and filling the pan every fifteen minutes. My family sure enjoys the results. I had better get busy!