Whatever you are intending to smoke, good preparation will give you a better finished product. If smoking fish make sure it is completely cleaned and free from scales and slime. Removing scales prior to salting and smoking allows both the salt and smoke to penetrate more effectively. You can either butterfly your fish with bone in and head on or off or fillet it. With very large fish filleting is recommended. If smoking meat trim away any dangling or loose flesh and remove any visible blood vessels, sinew and cartilage.