Anyone try doing this in their Backwoods? I did a search, but didn't come up with anything. It's an old Scottish way of preparing haddock that my mother used to eat back in the day. From what I've been seeing for recipes, it looks like you want to brine the haddock (80%) for an hour, let dry overnight and then cold smoke @ 85 degrees for about 3-4 hours.
I was going to try this with the similar process that I think Old Dave mentioned for smoking cheese - 3-4 natural wood briquettes with some cherry chunks. I was also thinking of filling the water pan with ice cubes. If anyone has any other suggestions, I'd love to hear them!