Smokin’!!

Our first trial of the smoker proved to be quite successful.  Soaking the mackerel steaks in a brine of salt, soya sauce, brown sugar and warm water for 4 or 5 hours, then drying the steaks seemed straightforward.  

The wood chips, we chose cherry wood (available at any “Daddy Day Care” near you), were soaked in water for 2 or 3 hours then put in the smoker box in a hot BBQ until they began to smoke.  

We chose to wait until we were facing into the wind, but the smoke itself was quite pleasant anyway.  Twenty minutes later, with the steaks on a rack above the smoker, Skipper Pete had created a delicious lunch, served with a Greek Salad and a glass of chardy, as you do!  YUM!