I have hot smoked mackerel fillets in the Bradley a couple of times, I set the temp to about 3/4 wiped the fillets with olive oil and spnkled coarse ground black pepper on them and hot smoked using maple pucks for around 40 minutes.
So the result isn't salty like the shop bought type then? I find some of them can be a little too salty but no salt at all is a bit of a surprise. How do they come out?