My local fish monger had some beautiful mackerel, I just couldn't resist 'em. Real fatty, with great flavor. And fatty fish takes very well to smoking . Said and done, it was time to fire up the Big Green Egg. I tuned it to 260-280° F, put a so called frog mat on, and smoked them with the BGE charcoal (oak+hickory) plus two chunks of beech wood. I wanted lots of smoke flavor, and beech wood (as well as alder wood) is a perfect match for seafood.
The fish, gutted and rinsed.
They weighed 400 grams (14 oz) each. I did not season them at all, just put them on the grill straight up. These don't need seasoning, their natural flavor is fantastic.
I smoked them for 40 minutes, by then the inner temperature reached 58°C (136 ° F), so I took them off and served.
It's nice with short cooks like this. I love the golden color they get from smoking.
Sorry I didn't get any photos of the fish on my BGE, but I was shooting a video of the whole deal, so I forgot to take pictures also. Either way, if you haven't tried smoked mackerel, I can highly recommend it.
The fish, gutted and rinsed.
They weighed 400 grams (14 oz) each. I did not season them at all, just put them on the grill straight up. These don't need seasoning, their natural flavor is fantastic.
I smoked them for 40 minutes, by then the inner temperature reached 58°C (136 ° F), so I took them off and served.
It's nice with short cooks like this. I love the golden color they get from smoking.
Sorry I didn't get any photos of the fish on my BGE, but I was shooting a video of the whole deal, so I forgot to take pictures also. Either way, if you haven't tried smoked mackerel, I can highly recommend it.
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