I caught these at Carters lake in North GA. If I had thought I was going to smoke them I’d have left the skin on one side I made a brine of filtered water, salt, and brown sugar and left them there for 4 hours in the fridge. I let them air dry and started the smoke at 150° for two hours with seasoned pecan and then increased the heat to 215° until the large walleye fillet reached an IT of 165°. We had quinoa and green peas with roasted carrots and beets added plus coleslaw.