Author Notes: I recently found a small Cameron stove stop smoker on sale. Have used it several times for smoking sockeye salmon with great success. Smoking whole fish works just as well. It doesn't get much easier than this. Just pick out your favorite wood chips (used hickory, but alder or cherry would be nice too), salt the fish (stuff with fresh herbs, such as a few sprigs of rosemary, savory, or thyme), lightly oil the grate so the fish doesn't stick, set the fish inside, and smoke for about 20 to 25 minutes. Whole smoked fish come out perfectly cooked and extremely moist. In addition, your home will smell like a wood burning oven/fireplace for several days thereafter. - wildgreens
- 1 13-ounce fish, such as mackerel
- 1.5-2 tablespoons hickory, alder, or cherry wood chips (depending on desired level of smokiness)
- couple sprigs fresh herbs (like rosemary, thyme, savory)
- Olive oil
- sea salt to taste
- Place 11/2 to 2 tablespoons of wood chips in the bottom of smoker. Place the tray on top. With a brush, lightly oil the grate so the fish doesn't stick
- Salt the fish, inside the cavity and outside (stuff with some fresh herbs if you like, used a few rosemary sprigs). Place the smoker on your stovetop over medium heat for a few minutes to heat up (when you see the first signs of smoke it's ready). Set the fish inside, then smoke for about 22-25 minutes (depending on the size of your fish). Approximately 22 minutes for an 11-12 ounce fish; 25 minutes for a 13-14 ounce fish. Serve with the grill mark-side up.