220? I wouldn't go that high, based on experience. The fish will be tough on the outside if you go that high. I've had less than satisfactory results going up to 180, even for short periods during the smoking time. With black cod what it costs, I'd err on the low side, to be sure. ;o)
It came out great! Moist and soft. Traeger does not go below 165. We used the super smoke feature at 165 for 2 hours and then 180 for 1 hr and finished in the oven broiler for 2 minutes. Great main dish!
I don't have a Traeger, but I smoke salmon and haddock in my Big Green Egg on a regular basis. Temperature should be no more than 160 degrees Fahrenheit (150 - 170 is the general range), for three to four hours. How long it takes will depend on how thick your pieces of fish are, and their internal temperature when they go into the smoker. Sounds good! ;o)
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