After having your fun catching your meal and preparing the fish, put all fish in a 5 gallon bucket

add salt and ice and garlic, put lid on and wait 24 hrs. Keep bucket in a cool place.

cut 8 inch rods of wire from coat hangers, curl into "V" shape at each end, make 20

when fish are brined 24 hrs, baste each one in brown sugar, water, and ketchup mixture

take a rod and force it through the skin under the spine and hang each fish from a rack fixed to the top of the smoker(most old fridges have metal racks, just relocate them after burning the fridge out the first two times)

start a fire in the bottom of your smoker with kindling and eventually add a couple split logs of cherry wood. Using a meat thermometer, stick it in the back of the smoker in to a hole anywhere- temp should not exceed 240°F and no less than 170°F. wrap your smoker in wet newspaper if it leaks. Cook for 4-6 hours, keeping close eyes on temperature and smokiness desired.