AS it's practically the end of the mackerel season we tend to celebrate that with a little special treat over the fire when we have a few blue tigers left
First we make a tripod with all natural materials and bindings, high enough to get some heat but not low enough to char the fish
you can make a grill but for simplicities sake we used a wire one
then start to layer leaves of some sort over the top to help retain smoke and heat
then get a fire going below, first to creat enough heat then a low burn with green or wet wood to create smoke
naturally some smoke will escape through your thatching but this gives a good indication of just what is going on beneath the layers
If you like it lightly smoked it will be done after about 2 hours, deeper darker smoking can take up to 6 hours, make yourself a simple woodmans fork and tuck in!