Smoked Herring?

I'm sure someone does it. Any tips?
Thanks

Scale and gut and cut the heads off.  Soak in brown sugar , salt and waterever other spices you want for a few hours, rinse, and let it sit on the racks for an hour before smoking for about 4-6 hours or until done the way you like it.

Scale and gut and cut the heads off.  Soak in brown sugar , salt and waterever other spices you want for a few hours, rinse, and let it sit on the racks for an hour before smoking for about 4-6 hours or until done the way you like it.

Just reading that recipe makes me hungry. Does it also work well for mackerel?

Here's my technique. I clean and scale, heads on. Dump into a big bowl and toss with olive oil, black pepper and generous salt. Then smoke on a biggish BBQ with small fire to the side adding soaked fruitwood twigs. Usually about 2 hours per batch until firmed but not dried.

I dont pay attention to temps. I've read about brining and botulism, but this feels fairly safe. They get fairly hot.