Beech-Smoked Mackerel


Preparation info

  • Serves


    • Difficulty


Appears in

Hot Coals: A User's Guide to Mastering Your Kamado Grill

Hot Coals

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

  • About

Mackerel is a fatty fish with which you can hardly go wrong. Whether you cook it at a high temperature (indirect), on a grilling plank, or with hot smoke, mackerel usually comes out fine. Most types of mackerel are at their best during the summer. The beech wood gives the fish a mild smoke flavor.


  • 4 whole mackerels, cleaned
  • Coarse salt
  • Freshly ground black pepper


  • Fire up the kamado with a single hot spot to 300°F (150°C).
  • Put a handful of smoking chips or one chunk directly on top of the charcoal hot spot. Now put the heat shield and the standard grid in place. The drip pan is optional, because whole mackerels don’t release a lot of moisture and fat compared to fillets.
  • Put the mackerels on the grid, close the l