How to smoke bluefish (from Rindy Jaffe)

Use bluefish filets with skin left on
Cover in a bowl with 50% water, 50% white wine, lots of salt and sugar
Soak some applewood or similar chips in water

Clean the Weber - get rid of ashes in bottom so that the bottom vents are clear, get rid of leftover charcoal, scrape the grill (can use wadded up aluminum foil)

Put a small pile of charcoal ("50% of normal amount"; in this case, 24 charcoal briquets) against the side of the weber
Start fire
When coals are ready (red in the interior of pile), take a handful of chips and put it onto the charcoal pile
Put the filets on the grill on the opposite side of the charcoal pile
Place the cover on with the top vents above the filets and partially open; this allows the smoke to travel over the filets

Watch the smoke coming out of the vent - if it disappears, add more chips to the charcoal pile

1 hr is minimal time, 2-3 hrs results in drier fish; can test by poking at the fish with a finger. Finished result.