Really getting to grips with my Hot smoker now. Mine has 2 meths burners which need to be filled to the max to enable a burn time of about 4o minutes. Enough to cook to good sized fish of about 1.75lbs each. I like to score the fish with a sharp knife on both sides. Then rub in salt pepper, olive oil and stuff the fish belly with rosemary and sage. Grey mullet smokes really well too. TOP TIPS. If the dorsal fin can be pulled away easily then the fish is cooked. A small hand full of wood chips loosely wrapped in foil gives a delicate but adequate flavour and helps keep the pan clean.
Here’s a couple of Arlington Rainbows I served up for friends at the weekend along with local picked samphire..Magic 🙂