Smoke that Salmon

Smoke that Salmon
  1. Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
  2. Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher salt and black pepper.
  3. Adjust your grill grate height over the embers at high heat. To locate high heat, place your hand over the embers and find the height you can count to 2 before having to remove your hand (approx. 600 degrees).
  4. Lay a bed of lemon slices on the grill. Place the salmon skin-side down over the
    lemon slices with the Smoker Lid closed for about 6-8 minutes or until the fish
    lightens in color, becomes firmer to the touch.
  5. Turn the salmon over, close the lid, and cook for 2-4 minutes for medium-rare or
    longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the
    salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber dill sauce.