hi all. i hope to hot smoke some mackeral, trout and haddock for my brothers annual birthday bbq bash.
i plan to do it on my weber kettle bbq and was just wondering if any of you have had success doing this. i have looked on the net and some say you must brine the fish others say just some salt for have an hour others just say clean it and stick it on the bbq.
i hope to use oak for the smoke.
any advice appreciated