When a hint of fall approaches, the scent of wood smoke on the water takes me back decades in time when nearly everyone I knew fished and had smokers in their back yards. It could have been a hog, a venison backstrap, chicken, or some ribs in the smoker but usually, it was fish. Spanish mackerel, kingfish, amberjack and mullet were most often on the racks of the smokers, but the favorite was mullet. Yes, the mullet. Great bait for so many different species of fish anglers target, but for my friends and me it was fresh smoked mullet on the table. It was the main course with a few sides like hush-puppies, baked beans, cheese grits, corn on the cob, and if we were lucky, someone would fix a…
