- 1.5 lbs salmon, skin on
- Applewood or Hickory chips for smoking
- Blackened Seasoning
- Hickory Smoked Dry Rub
- 2 T Kosher Salt
Pat the salmon dry, rub on seasoning
Set up the grill or smoker for indirect heat.
Preheat to 225 degrees F and add some apple wood to the hot coals.
When the smoker or grill is the ideal temperature range, you are ready to smoke, place the salmon (indirect) portion of the grill. Add more applewood to the coals, if needed
Smoke for about 1.5 to 2 hours at 200 degrees F. During this time, monitor the temperature and only open the grill or smoker to add more applewood. You can tell when more wood is needed when there is very little smoke coming out of the grill vent. There is no need to turn the wings when using indirect heat.
Smoke to internal temperature reaches 145 degrees at the thickest portion. Remove from the grill or smoker and serve warm.