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Take it from an experienced fishermen who has smoked bluefish all his life, your recipe is for cooked bluefish, not smoked. Hot smoking is an entirely different process of curing the fish over low heat with lots of smoke. After several hours, there's a change in the fish that makes for an entirely different taste and texture sensation. While cooking bluefish quickly over a smoky grill might make them good, you really should try slow smoking them. I'll happily provide the recipe if anyone wants it.