Whyen my neighbor heard I had a smoker he was delighted.He loves smoked mackerel and couldn't find any in all of Los Vegas. He had resorted to importing them from the Midwest. We found an Asia fish market that sells fresh mackerel and now we want to smoke up a stash of fish. I have smoked salmon but never any other kind of fish. I need a little help and advice on smoking mackerel. What brine should I use and what technique of smoking is best for mackerel? I'm assuming I'll hot smoke them but what temperature and wood?