I actually got this recipe watching Rick Bayles on BBQ University cooking on a kettle. It works even better on a WSM (in my opinion) because of the very close proximity of the coals to the meat.
1) Go your Walmart BBQ section and buy one of those wire cooking baskets that is roughly about 12" by 12" by 2" thick with a long wire handle. (I got 2 of them so I can cook 2 batches without an unloading/reloading pause).
2) While you're at walmart, buy a 5lb bag of hickory chunks, mesquite chunks, or if you're really lucky, Alder chunks.
3) Buy or cut about 3 lbs of salmon filets, remove all bones and skin. (I do about 6 lbs in 2 batches).
4) Load 1/2 bag of your wood chunks into a chimney starter, then top off with kingsford and light it.
5) Brush both sides of salmon with Extra Virgin Olive Oil, then sprinkle lighty with salt and liberally with Lemon Pepper. (I have pre coated, then loaded in basket, or I've put in basket and done one side, close/flip/open basket and done the other side. both work fine).
6) Remove top and middle section of your WSM.
7) When wood and charcoal are fiarly lit, dump it into the charcoal ring of the WSM. Place the top grate from the WSM right on top of the charcoal ring. Wait for lingering flames on the wood chunks to die down.
8) Place the basket with salmon in it right onto the grate and wait for about 3 minutes.
9) Roate 90 degrees, wait about 2 minutes.
10) The bottom of the salmon should have a yellow color with some gold/brown sear on it. Flip basket over and wait 2 minutes.
11) Roate 90 degrees and wait 2 minutes.
12) Look again for the yellow color and gold/brown sear, or as Alton says, GB&D (Golden Brown and Delicious).
13) Serve
I have made this recipe about 20 times in the last 6 months with many types of wood. I've used 100% wood chunks (burns out too fast), 10% wood chunks (not enough smokey flavor). Hickory tastes wonderful, Mesquite is OK, cherry, oak, apple, etc are ok, but Alder is fantastic. And the 50/50 chunks to Kingsford seems just righ for cook time (2 batches) and smokyness.
If you get some salmon that's a tad old, you can soak it in milk for a bit to control the fishy smell while its raw, but I've never had salmon smell or taste the least bit fishy after this extreme grilling.
My girls who won't hardly touch any "wierd" food will eat this salmon cold for breakfast the next morning.
During my next cook, I'll try to take some photos.
1) Go your Walmart BBQ section and buy one of those wire cooking baskets that is roughly about 12" by 12" by 2" thick with a long wire handle. (I got 2 of them so I can cook 2 batches without an unloading/reloading pause).
2) While you're at walmart, buy a 5lb bag of hickory chunks, mesquite chunks, or if you're really lucky, Alder chunks.
3) Buy or cut about 3 lbs of salmon filets, remove all bones and skin. (I do about 6 lbs in 2 batches).
4) Load 1/2 bag of your wood chunks into a chimney starter, then top off with kingsford and light it.
5) Brush both sides of salmon with Extra Virgin Olive Oil, then sprinkle lighty with salt and liberally with Lemon Pepper. (I have pre coated, then loaded in basket, or I've put in basket and done one side, close/flip/open basket and done the other side. both work fine).
6) Remove top and middle section of your WSM.
7) When wood and charcoal are fiarly lit, dump it into the charcoal ring of the WSM. Place the top grate from the WSM right on top of the charcoal ring. Wait for lingering flames on the wood chunks to die down.
8) Place the basket with salmon in it right onto the grate and wait for about 3 minutes.
9) Roate 90 degrees, wait about 2 minutes.
10) The bottom of the salmon should have a yellow color with some gold/brown sear on it. Flip basket over and wait 2 minutes.
11) Roate 90 degrees and wait 2 minutes.
12) Look again for the yellow color and gold/brown sear, or as Alton says, GB&D (Golden Brown and Delicious).
13) Serve
I have made this recipe about 20 times in the last 6 months with many types of wood. I've used 100% wood chunks (burns out too fast), 10% wood chunks (not enough smokey flavor). Hickory tastes wonderful, Mesquite is OK, cherry, oak, apple, etc are ok, but Alder is fantastic. And the 50/50 chunks to Kingsford seems just righ for cook time (2 batches) and smokyness.
If you get some salmon that's a tad old, you can soak it in milk for a bit to control the fishy smell while its raw, but I've never had salmon smell or taste the least bit fishy after this extreme grilling.
My girls who won't hardly touch any "wierd" food will eat this salmon cold for breakfast the next morning.
During my next cook, I'll try to take some photos.