Didn't go for the fish yesterday. Instead I went the el-cheapo route: spatchcocked cornish rock hen, some country-style ribs, a fattie and two large stuffed bell-peppers.
I stuffed the fattie with sharp cheddar and fresh cilantro! The little hen turned out just right with salt and pepper and the bacon keeping it moist- 200F for 2.75 hours. To my surprise she stole the show from the fattie. The pork should have been cooked at a higher temp for a shorter time. It's still ok and will be incorporated into various dishes throughout next week. Some might get frozen.
These were my first stuffed bell-peppers. I felt they could have gone a bit longer than 3.5 hours so sealed them up in a plastic container to rest under their own heat. Turned out nice- great sliced on crusty French bread.
I'm gonna fire the smoker up again and do fish and wings.
Or maybe a couple more rock-hens.