Well this was a BIG hit at a party last night. Every bit as good as smoked salmon or trout.

1. Use smaller walleye fillets (15 - 20" fish), skinless, completely thawed.
2. Brine overnight with 2/3 cup kosher salt, 1/4 cup brown sugar, 8 cups water.
3. Rinse off brine well or it will be way too salty.
4. Place on foil trays, poked with fork to allow juices to drip out.
5. Fill smoker reservoir with water.
6. Add 1/2 cup wet alder wood chips every half hour. Smoke at 215F for 2.5 hours.
7. Smoke for additional half hour at 250F until browned.