Brining the fish

1. Pour one gallon of cold water into a large plastic bowl or a clean plastic pail or bucket.

2. Stir in the salt and sugar vigorously until all granules dissolve in the water.

3. Place the fish into the solution and cover the bowl tightly with plastic wrap or a sealed plastic lid.

4. Refrigerate the solution overnight prior to smoking.

The Smoking Process

1. Dump the wood chips into large plastic bowl or pail and soak with water for at least an hour prior to cooking time.

2. Open the grill lid, light all grill burners, set them to high and close the lid, allowing the grill to heat to about 400 degrees.

3. Place two handfuls of the soaked wood chips in the center of the foil sheet and fold the edges of the foil around the chips, fashioning a square pouch about five inches long on each end.

4. Poke several holes in both sides of the foil pouch to ventilate. These holes allow the smoke to escape and flavor the food.

5. Open the grill lid, lift the grill grate with long-handled pliers and place the foil pouch directly atop the burner on the far right side of the grill.

6. Turn off all burners except the one below the foil pouch. Place the fish on the grate atop the unlit burners and close the grill lid.

7. Adjust the grilling chamber temperature to 300 degrees after the pouch begins smoking.

8. Check every 30 minutes to ensure smoke continues rising from the pouch. If not, fashion a new pouch with fresh wet wood chips and replace as necessary.

9. Remove the fish after between two and three hours on the grill, depending on type and thickness.