Hesh Thompson'S Fabulous Smoked Salmon

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   Defrosting/Initial Prep of Fish:

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   Frozen fish is best; defrost 24 hours prior to smoking. While defrosting, cover with kosher salt: line dish with a half inch of salt, then cover fish with the same amount on top. Wrap in cellophane wrap and put in refrigerator to complete the defrost process. After 24 hrs., rinse fish very well, making sure that all salt is removed.

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   Preparing to Grill:

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   After fully washing fish, open slit to fan fish. In the fish's belly place a generous amount of spices; close fish and put a similar generous amount of spices on the outside of the fish, but do not use your primary flavoring spice (dill, basil or tarragon) only the garlic powder, onion powder, and lemon pepper. Put spices on both sides. Prepare grill.

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   The Smoking Grill:

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   Soak wood chips (for one hour) while setting up grill, with half cold coals in the bottom pan. Use a coal starter to make hot coals to add to pan. Add water to the middle pan (to an inch below the lip of the pan), oil the cooking grill surface. After coals have been going about 20 minutes and are hot, place fish on the oiled grill. Watch coals to make sure they are burning evenly, continually. After one hour drain and add half the smoking chips. Every two hours check the fire and add coals as needed to keep even; after 4-5 hours, turn the fish and add other half of chips for smoke. Check the water level. Using a Brinkmann Smoker, keep the temperature at WARM; ideal is too hot. DO NOT OPEN THE DOOR TOO OFTEN; you lose smoke and heat.

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   10 Hours Later:

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   When fish is done, take it off the grill and let cool before serving. Ideally, refigerate/cool overnite/for a few hours. Keep skin on until you serve, then filet and remove bones. Peel off skin and serve with garnish and a dill/sour cream sauce, with capers.

No additional tips available.