Smoked Salmon on a Weber Kettle


Start coals and stack on one side of the kettle. Rub the salmon skin with a little olive oil, then baste the meat with lemon juice and season with garlic salt and pepper. Add wood chunks to the coals when they’re good and hot (fruit is best, I used apple), then place the salmon on the opposite side of the grill to cook indirectly at 300°-400° until reaching an internal temperature of 125°-130° in the thickest part of the salmon. Finish with butter after removing the fish from the grill, then enjoy!

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