Orange chipotle smoked salmon/trout

Ingredients

• 1 quart water
• 1 cup white sugar
• ¼ teaspoon sea salt
• ¾ cup honey
• 1 cup pineapple juice
• 1 quart orange juice
• 3 cans (7 ounces) chipotle in adobo sauce
• Salmon or trout filets

Instructions

• Heat water in a pot with sugar, salt and honey until dissolved. Set aside to cool.
• Put the peppers and sauce in a small bowl, crush all the peppers and add orange juice.
• Mix together all ingredients in a large bowl or container and add the fish filets.
• Soak for a minimum of 24 hours in the fridge. I've let it go 36 and 48 hours, and it gets a little more kick, but 24 hours has always seemed perfect to me.
• Use only cherry or apple wood.
• Smoke at 175 degrees for 1½ hours and then cold smoke for an additional hour. If you can't cold smoke, just smoke for 2 hours at 175 degrees.
• Vacuum seal and freeze. It should last about a year if frozen.