Lightly oil the fish and place on foil. Cover tightly with foil and place on direct heat. Smoke for 3 minutes then turn off. Allow to cool for a couple of minutes. Mix the mustard with the lemon ...

Line the drip dray with foil (it makes for easier cleaning ... Serious smokers often cold-smoke meat and fish for a while before hot-smoking it, to impart a stronger smoky flavour.