Where I come from on the west coast of Florida we would catch and eat a lot of Spanish Mackerel and Kingfish…and the only way I’ve ever eaten them is smoked. Because of the oily flesh (similar to Mullet) they are an awesome smoking fish, maybe the best.
Build a small (say 30 coals) in your Weber. Soak 6 or 7 large chunks of hickory and place right on top of the charcoal when it’s ready. Close the lid and leave alone for 2 hours. The first hour the fish will cook and the second hour the smoke will settle in and the fish will dry out. MAke some cole slaw and cornbread to go with.
Funny just got back from there on spring break and made this just Thursday night. Awesome.