Smoke large fillets instead of individual steaks or pieces. Prepare a bit more than ¼ lb. of salmon per person.
INGREDIENTS
Skinless whole salmon fillets
Olive oil
Dill spice
Your favorite Rub
DIRECTIONS
1. Preheat the pit to 225°F
2. Feel for rib bones and pull those you find
3. Rub the fillets with olive oil
4. Generously sprinkle them with dill and rub
5. Repeat the oil and dill/rub on the other sides
6. Let the salmon sit on a rack at room temperature for 30-60 minutes
7. Smoke the fillets for 45 minutes (don’t peek)
8. Check for doneness (it should flake when pulled with a fork)
9. Smoke for an additional time if necessary
10. Serve as an entrée
