Today I smoked fillets of cod. I soaked the fillets in brine for a couple of hours before-hand, then put them straight on the top grill without the water pan. It was effectively a dry smoke rather than the steaming smoke with the pan.
What makes me really happy about this is that I used a small packet of iron-bark wood I purchased from a local camping store. Iron bark is an Australian hardwood that grows around here. From the colour of the wood it looks like it's just the heartwood of the tree with none of the sapwood or bark. The store also has stringybark lumps for sale so I might give that a go next time.
The verdict on Aussie wood and salty fish? My goodness I couldn't get enough! It was just astonishing how nice it tasted.