What have you smoked in the past? Thereís not a lot of fat in perch or walleye as with the traditional smoked fish like salmon or trout. Candied fish requires a dry cure of salt and sugar. Time in this cure varies by thickness of fish. Leave it in too long and itís salty. During smoking youíre brushing the fish with maple syrup. Duration of smoking varies with thickness of fish too. The longer you smoke, the more itís candied and not quite like jerky. Youíll have to experiment with times.
Just an FYI, I smoke trout with an average size of 24-26Ē but use a brine and soak overnight. Smoking is usually around 4 hours at around 120-130 degrees. I use alder for this.
Summer rig: 2009 Crestliner 1700 Fish Hawk, 90 Merc 4S, Minn Kota PD V2 AP, US2, Humminbird 788Ci, Humminbird 570.