Two different methods to smoke fish are hot smoking, also called kippering or barbecuing, and cold smoking. Hot smoking takes a short amount of brining time and smoking temperatures of from 90 to 150 F. Cold smoking requires a longer brining time but a lower temperature of only 90 F.
To hot smoke a fish, brine the fish and then hold the fish in 90 F smoke for 2 hours, followed by 150 F for 4 to 8 hours. This fish keeps in the refrigerator for a few days.
To cold smoke a fish, brine the fish for a longer amount of time and then smoke the fish at 90 F for 1 to 5 days. This fish keeps in the refrigerator for several months.