Sea Salt and brown sugared the fillets, backbones, roe, wings and 2 large heads (cut in half with a hacksaw and gladly kept for my dinner

Store in a well ventilated fridge for 14 hours. (Add cut lemons and place near the fish so the missus doesn't complain about the smell.)
After 14 hours, remove from the fridge and wash off the salt and sugar with strong sea salted cold water. Pat dry with paper towels and lay into a dish.
Place into the fridge for a further 12-14 hours until the flesh is sticky to touch.
Before smoking I drizzled some Chelsea maple Syrup onto the fish for colour.
Into the smoker with the fish and on went the UFO cold smoker burning 10 mm sized Manuka wood chip. The smoker should be full of smoke for 1 hour.
Off went the cold smoker and on went the hot smoker maintaining a constant temperature of 100 degrees Celsius.
With a digital food thermometer set to 55 degrees Celsius I carefully prodded the flesh to ensure the flesh was cooked properly but kept it's fine texture. I also had to make sure that I wasn't losing heat every time I opened the door, so being quick is key.
After the fish was cooked according to my food thermometer the fish is removed, cooled and stored in the fridge overnight.
I know this is not a traditional cold smoke recipe but the feedback has been very positive and the fish has been a huge hit at work today. The guy who caught the fish was so stoked about the results he gave me these micro jigs a thank you gift. He later told me that he tests micro jigs for a certain brand and there could be more coming my way

But if anyone else could add to the thread about cold or hot smoking tips and tricks I'm all ears.
(The 55 degree Celsius cooking temperature for Snapper came courtesy of; https://whatscookingamerica.net/Informa ... eChart.htm)