It will be hot smoking in a big smoker on a trailer. I plan to do some ham, ribs and was going to try some fish as I have too many in my tank and need to thing them out so the smaller ones can grow larger before it gets too cold here.

My thought was to gut and scale them, do you leave the head on as well. I usually smoke at 250 as well but maybe warmer if I move to the grill side instead of the smoke box.

This would be a first for me and I hate to ruin fish if I can keep from it.

Thanks