Live Smoke: Mackerel On The @WeberGrills Kettle at www.northeastbbq.com

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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