So a while back I speared a Cero Mackeral in the head, smoked half and made fish dip. Today, I'm smoking the other half plus a small cero I shot about a week ago. Fish must be dipped! I'm new to this whole smoking thing, but I'm got a few lessons learned.

The water is important for keeping temps down. Ice helps. Next time, I'm putting a block of ice in the pan. It's HOT in the Keys and the fish reached 140 in about an hour. That isn't smoking, it's baking. Gotta slow this whole thing down.

Buy beer before starting.

Get a thermometer for the Weber lid