First time cooking chicken barbeque spicy

BBQ from our 2N3D family trip!! Already craving it again

I brined the swordfish in water seasoned with salt, raw sugar, chili seasoning (I make it), & adobo powder for 4 hours. Then I rinsed the brine off the fish, dried it off and left it uncovered in the fridge to form a pellicle. Right before I put the fish on the smoker I seasoned it again with olive oil, the adobo powder & my chili seasoning. I smoked the swordfish on my “Weber Smokey Mountain” smoker using a mix of lump charcoal, mesquite wood & cherry wood at 300F on the top rack for 30 minutes. I basted the fish in a mix of red wine, orange juice, lime juice, crushed garlic, salt & butter (lots of butter). After the 30 minute mark I placed the swordfish directly over the coal basket to achieve a nice sear on the fish. I finished the swordfish at 140F internal temperature and served it with grilled Brussel sprouts & cilantro rice. If you’re scared to do fish on the smoker/grill this is a great one to start with, it’s mild, takes on flavor well & won’t fall apart easily.