Absolutely wonderful! The inn uses hickory bark in its smoker which is an ‘Aqua-Char’ model 4000 from L.L. Bean. A Weber Kettle barbecue also works well and any kettle charcoal cooker could probably be rigged to smoke this fish. –The Benjamin Choate Inn, Newburyport, Massachusetts
Place raw fish neatly on bottom of shallow baking dish. Cut lemons into quarters and squeeze juice over fish (be sure to pick out seeds). Then pour Tamari or soy sauce over fish. Cover and marinate in refrigerator overnight.
Fill a quart-size pan with water and add a handful of hickory bark. Let stand until smoker is ready, then drain. Fill charcoal pan to capacity and light charcoal with starter. When coals are glowing hot, take the handful of drained hickory bark and place on top of hot coals. Then place water pan over charcoal pan. Place fish on grill skin-side down in single layers leaving spaces between if possible. Cover and smoke cook 2-3 hours (2 hours for moist fish, 3 hours till fish flakes with a fork). Serve with crackers.