Combine water, sugars, salt, garlic powder and pepper in a large container. Mix until the sugar and salt have dissolved.
3 quarts water, 1 cup sugar, 1 cup brown sugar, 1 cup canning salt, 1 tablespoon garlic powder, 1 tablespoon black pepper
Add fish. Cover and refrigerate for 12 hours. If you don't have a large enough container, divide fish and brine into two large zip top bags. Stir the fish or rotate bags at least once during the 12 hours to make certain all the fish is covered with the brine.
30 kokanee fish
Remove fish from brine and rinse each fish well with fresh water. Discard brine.
Smoking
Spray smoking racks with a nonstick spray
Place each fish on the rack bellyside down. Make certain the belly is spread apart so the cavity of the fish is open.
Heat smoker to 160° for one hour. Do not use any smoke during this time, just a plain dry heat.
Add one pan of wood chips to the bottom of your smoker. Continue smoking until all smoke dissipates. Remove pan of wood chips and discard. Refill pan and smoke. You may need to add a 3rd pan if fish hasn't reached temperature.
Continue cooking until internal temperature of fish reaches 145°
Remove fish from smoker and allow to cool before refrigerating or freezing
Notes
Use fish that has been cleaned and stored properly
Be certain rinse your fish well after brining otherwise your fish will be way too salty
For this recipe, we used a Big Chief Smoker. However, almost any type of smoker will work. When doing larger batches, we will often use a homemade smoker that will hold up to 100 fish. The process is the same.
If your smoker is too hot, place a tray of water or even ice cubes in a tray in the bottom. You don't want your smoker going over 200°
Use 2-3 pans of smoke - if you like a heavier smoke, use 3 pans!
Actual smoking time will vary depending on your smoker, the size of your fish and the external temperature and humidity