temp and time for smoking

how long at what temp. for smoking steelhead???

This is what I go by. You want to make sure the internal temp of the fish is high enough to kill the bacteria.
There is a nice graph explaining the temp.
 
http://extension.oregonstate.edu/catalog/pdf/pnw/pnw238.pdf

Mr. Steeler,
 
I smoke mine a bit longer than JB, but he knows alot more than me on smoking.  I have had good results with this....110 for 2 hours, 130 for two hours, 150 for 2 hours, then 175 for an hour.  I like the longer cook time at the beginning at low temps for the fish to absorb more smoke flavor.  Once the fish gets a hard cooked surface it won't absorb any more smoke.  Make sure you use a good brine or rub.  Keep it simple, especially when starting out.

Thanks for suggestions.  I hope I can do it correctly this time.  I know there is a learning curve with everything and the advice is appreciated.
 
 

Another tip to make it go smooth. Get an old furniture blanket to cover the smoker if you use an electric smoker outside. Helps keep the heat in, especially when it's only 20 outside. Or cover areas of your smoker with fiberglass insulation.