Hot smoked mackerel at home

I present you a smoked mackerel at home on alder sawdust.
This method consists of three steps:

1. Picking fish
   
2. Drying, or weathering (can be dried with a napkin)
3. Hot smoking in smokehouse with water seal
   
   I present you a smoked mackerel at home on alder sawdust.

This method consists of three steps:

1. Picking fish
2. Drying, or weathering (can be dried with a napkin)
3. Hot smoking in smokehouse with water seal
   And so, on the points:
4. For 5 mackerel roughly takes 1.5 kg. salt, 6 tablespoons of sugar, black ground pepper to taste, seasoning for grilling one package 30 grams, bay leaf 10 grams, coriander 10 grams and mustard seeds one tablespoon. Mix the salt with the seasonings and pour the fish into the tank. Leave for 24-48 hours in the refrigerator.
5. We wash the fish and dry it in the shade in the wind, or with a napkin.
6. I drop the sawdust into the bottom of the can to the bottom and lay the fish on the second level. I put the hood on the average fire, for 22 minutes. Let the fish cool down and that's it! Bon Appetit!