No pictures, but tonight I smoked 8 redfish filets with a healthy handfull of pecan shavings for an hour @ 180 & a sprinkling of cajun seasoning. Last night I brined them, then let form pellicle prior to smoking today. I ate one for dinner that was excellent. The remainder went in a bowl with a 50/50 blend of sour cream & yogurt, squeezed a whole lemon, diced 5 green onions & 2 small serrano peppers. Added salt, pepper, granulated garlic & ancho powder. Mixed by hand & placed in the fridge to improve. Snuck a bite...very nice.