I am currently pressure canning a few coho. After a simple brine of 2-to-1 brown sugar to salt (with a variance on other flavors) I always remove excess salty flavor by rinsing/soaking in apple juice for another 1/2 day. Put the 2-3" sliced fillet pieces on the traeger smoke setting with apple/alder mix ($9/bag for bear mountiain btw) for about 3-4 hours with a stick cracking the lid about 1" at the bottom. Temp ran at right around 100 due to the ambient cold/foggy morning. I put a half habernero each that I grew in the garden in 4 of the pint jars and smaller portions into a few others. Is this stuff gonna flame my tastebuds? I hope so, like my buddy at work used to say "u could weld with that shit". I'm hoping to fall into tasty HOT while not making it 1-bite throwaway. My feedback will probably be sometime in the next couple months but I'm sure somebody has done this!