Hi all, Have not been posting that much lately as we have been busy with moving back to Europe etc.. But now it is time again. My dad went on a fishing trip a couple of days ago and caught 19 mackerels. I therefore decided to smoke three of them, as I had not tried that before. This is before they were put into my WSM: And the final result: First they got rubbed with coarse salt on the inside and was kept outside the fridge for 4 hours without cover so that they could dry a bit as well. Thereafter I gave them 2 hours at 150 degrees using a couple of lump charcoal and added beech wood dust for smoke.