Smoking terpug at home

Everything is extremely simple!
1. Gut the fish, the scales do not need to be cleaned. Wash it well.
2. Rub the carcasses with salt. Rub generously, the fish does not take extra salt. Put the fish in the refrigerator for 6 hours.
3. Wash the fish from the salt and dry it. It would be nice to hang it and leave it for an hour or two in a draft. If the flies are wasps, wrap the fish with gauze.
4. Put wood chips (oak + alder, or to your taste) in the smokehouse, then fish on the grill. Close it. If there is a water seal, pour water. Put it on the fire. When the smoke appears, mark 35 minutes.
5. The finished fish should be cooled and allowed to lie down, from several hours to several days.
Enjoy!