Decided to go with two red snappers in the 3lb range. Left in a brine bath for about an hour while I made a marinade out of 3 tbs fresh mint, 1 tbs fresh parsley, 1 fresh orange zest, 3 tbs organic olive oil, 1 tbs sea salt, 1 tbs cracked pepper, 1 tsp Cinnamon and 1/2 tsp ginger. Applied this liberally to all sides and interior of the fish then threw a slice of orange in the cavity and mouth to open up the smoke flow.
Smoked with an all apple wood fire for 3 hours at 235F. Ended up having one temperature spike when switching to a drier stack of wood but it all worked out.
Ended up perfect. Light citrus and smoke tasty with a firm flesh that peeled easily away from the bone, to the point that is was hard to lift up the fish. Paired it with a Shiraz, honey potato's, and roasted brussel sprouts.
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