Ingredients:

• 4 fresh mackerels (cleaned)
• Barbecoa Pickling Salt for fish
• 2 Alder wood chunks
• Stainless steel fish rack
• Stainless steel drip pan
• Meater+ meat thermometer
• Fresh herbs (dill, parsley)
• Lemon
• Kamado Joe Big Block charcoal

Preparation:

• Check the mackerels for any remaining scales or bones.
• Dissolve 100g of Barbecoa pickling salt per liter of cold water.
• Soak the mackerels in the brine for 1 hour.
• Rinse with cold water and pat dry.
• Fill the cavity with lemon slices and herbs.
• Let the mackerels dry uncovered in the fridge for 1 hour to form a nice pellicle.

Cooking:

• Start the kamado and set the temperature to 95°C.
• Place the heat shields and wood chunks.
• Put the drip pan with water under the grill.
• Place the mackerels on the fish rack.
• Insert the Meater+ thermometer into the thickest mackerel.
• Smoke until the internal temperature reaches 65°C (about 45-60 minutes).
• The fish is done when the flesh easily separates from the bone.

Tips:

• Serve with lemon wedges and fresh herbs.
• Perfect with horseradish sauce.
• Store in the fridge for up to 2 days.
• Also delicious cold on a sandwich.

Enjoy! Jan Luts