Live Smoke: Mackerel On The WSM

captjoe06

captjoe06

Full Fledged Farker
Joined
Jun 3, 2015
Location
Gloucest...
7:20AM Cleaned the mackerel by head and gutting them and then making cuts every 3/4 of an inch down each side of the fish so the marinade will penetrate.
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Next patted them dry with paper towels and placed them in my go-to fish marinade- soy/ginger/sesame seed/red pepper flakes.


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I’ll let them sit in the marinade til 9:30 or so. Check back around 10 for the next update!
 
9:45 AM
Changed plans and opted for the Kettle as it was such a small cook. Set up the kettle for the snake method (arrange a fuse of coals around the perimeter so the coals act as a fuse with only so many coals going at once) looking for 225-250 degree grate temps.
Once it hit 200 I shut down the bottom vent to 3/4 closed and left the top vent wide open.
Placed the mackerel on offset of the coals.
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Smoked mackerel were a childhood delicacy for me.
Bread with butter and fish chunks on top, in my grandmothers house.
I really like the way that last pic looks. with the fish on foil.
You've given me a memory moment! Thank you!
 
Damn those look good. Atlantic Mackerel is a very oily fish, very good for smoking, won't dry out easily.
 
Mmmmmm looks delicious... I do love smoked mac.
 
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