Smoking Salmon on a Charcoal Grill

Step 7 Smoke that fish

Smoke that fish. Lovingly place the dry salmon filets (blot the flesh side with a paper towel again if necessary) on the grill, being careful not to place any over the coals. We want indirect, low heat. If you opt to use a basting solution, now is the time to apply it (non-basted smoked salmon is great) Put the lid on and place the vent over the fish. This will cause the smoke to swirl over the fish to escape. Set the air intake vents (at the bottom) and escape vents (in the lid) about half closed, we want a long, slow low temp (about 180 degrees) burn.

Comments

[otterpop78]

I have heard that a slightly higher temp, around 230 degrees , is optimal for smoking. mine runs slightly higher than that, and it still works well...

[sleepydog]

Temperature and smoking time are inversely proportional. The hotter you smoke, the quicker you're done. Smoking above 150 degrees kill any parasites in the fish.