• Course

    Main course,

  • Category


  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    90 minutes

  • Cook time

    50 minutes

  • Total

    140 minutes

  • Amount

    3 persons

Hay-smoked and steamed mackerel on the Big Green Egg kamado

Love steamed or smoked mackerel? From now on, you can prepare this delicious fish easily and give it a special twist in your Big Green Egg. Mackerel is easier to prepare in the kamado than you might think. And did you know that steamed mackerel is also hot smoked? Here’s how we do it on the Big Green Egg! You create the smoky flavour by placing a chunk of smoking wood on top of the smouldering charcoals. A shallow layer of water in the Drip Pan combined with hay soaked in water create a fragrant smelling steam.



  • 3 raw mackerel
  • 1 generous handful of organic hay


  • 1 l water
  • 60 g sea salt
  • 2 cloves of garlic
  • ½ organic lime
  • 10 white peppercorns
  • 1 sprig of dill

In advance

  1. For the brine, heat 100 ml water with the sea salt until the salt dissolves.
  2. Remove the saucepan with milk from the heat. Peel the garlic and chop the cloves coarsely. Cut the half lime into coarse chunks. Crush the white peppercorns in a mortar.
  3. Mix the salt solution with 900 ml cold water and add the garlic, lime, peppercorns and dill.
  4. Slice open the belly of each mackerel and remove the entrails. Rinse the abdominal cavity and the outside of the mackerel well under cold running water. Place the mackerel in a suitable container and pour in enough brine so that the fish is well covered and leave to brine in the fridge for one hour.


  1. Ignite the charcoal in the Big Green Egg and heat to a temperature of 140°C. In the meantime, remove the mackerel from the brine and pat dry. Fill a Drip Pan with a layer of water of about 1 cm deep.
  2. Place an Apple Wood Chunk on the smouldering charcoal. Place the convEGGtor in the EGG and put the Drip Pan on top. Place the Stainless Steel Grid in the EGG, dip the hay briefly in water and spread it on top of the grid. Place the mackerel on top of the hay and close the lid of the EGG. Allow the mackerel to cook for about 30 minutes or so until they have reached a core temperature of 65 °C; you can measure this with the Instant Read Thermometer.
  3. Remove the smoked and steamed mackerel from the EGG and remove the skin from the fish. Tuck in and serve with garnish of your choice or use the mackerel in a meal of your choice.


Tastes good with antiboise or a fresh-tasting mayonnaise.

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