4 whole jack mackerel (cleaned and gutted) 2 lemons
Fresh parsley & dill for stuffing
2 tbsp, good quality olive oil
Salt and pepper
Pre heat the bbq, to 250 degrees, using just the charcoal to start. 2. In the meantime stuff the jack mackerel with lemon slices and fresh herbs and a drizzle of olive oil (we used parsley & dill for this one.)
Generously brush the fish with oil and season with salt and pepper. Place the fish on the grill and add a large handful of the wood chips.
For best results use a lidded BBQ, 30% apple wood chips (wet), and 70% charcoal on medium high heat. split apple wood logs, optional)
Note: We placed the fish on a split piece of wet cedar log to extend the cook time and to enhance the smokey flavour and to protect the delicate flesh of this fish. Cook time 20mins to 30min.