What temperature range is suggested for a slow, low-and-slow smoking process of seasoned scorpion fish?

Around 225°F (107°C) for several hours.

For those utilizing smoking as a preparation method for scorpion fish, a specific low-and-slow approach is recommended to maximize flavor absorption and achieve optimal tenderness. This technique requires maintaining the smoker environment at a relatively low temperature, typically around 225 degrees Fahrenheit, which equates to 107 degrees Celsius. Maintaining this moderate heat level over an extended period, often spanning several hours, allows the meat to slowly cook through completely while it absorbs the nuances of the smoke, resulting in an incredibly tender final product suitable for consumption once fully cooked past the venom survival threshold.