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Ingredients
- 1 13-ounce fish, such as mackerel
- 1.5-2 tablespoons hickory, alder, or cherry wood chips (depending on desired level of smokiness)
- couple sprigs fresh herbs (like rosemary, thyme, savory)
- Olive oil
- sea salt to taste
Method
- Place 11/2 to 2 tablespoons of wood chips in the bottom of smoker. Place the tray on top. With a brush, lightly oil the grate so the fish doesn't stick
- Salt the fish, inside the cavity and outside (stuff with some fresh herbs if you like, used a few rosemary sprigs). Place the smoker on your stovetop over medium heat for a few minutes to heat up (when you see the first signs of smoke it's ready). Set the fish inside, then smoke for about 22-25 minutes (depending on the size of your fish). Approximately 22 minutes for an 11-12 ounce fish; 25 minutes for a 13-14 ounce fish. Serve with the grill mark-side up.
