A couple things I learned regarding canning, smoke flavor gets intensified during the canning process. The time in the smoker is relatively short as the purpose is really 2 fold. One is to add just a little bit of smoke and the other is to loosen the skeleton just enough for me to get 90% of the bones out on the pull of the skeletal structure. The other 10% get dissolved under pressure in the cooker. Most folks will can fish whole but I do a little extra work to remove as much bones as easily possible. Now, to answer your question more directly, I smoke at about 220 for the 45 - 60 minutes. The size of my catch has a lot to do with how long I smoke to get the desired cook point.
