www.sausagemaking.org

I have a Brinkmann wet smoker.
I want to hot smoke some mackeral. Would this work in the smoker?
I assume that I shouldn't use water.
In that situation I'm going to find it difficult to keep temperature down.
Any thoughts on this?
Thanks

Hi Davea,
My cousin in Rotterdam smokes lots of whole mackeral. Just let me know the size you intend on smoking and I will get some very experienced feedback for you.
Message me your email address and I will send you some photos he sent me a few weeks back. I've got no idea on how to post an emailed photo on the forum.
Regards,
Jan.

Ok thanks
I'll pm you.