I am personally intimidated by the smoker, but not as much now that Mr. P walked me through it so I could write this post for Mouthwatering Monday.
First, buy a big fresh salmon. (We have great luck at Costco.) Place it on a foil covered cookie sheet and sprinkle it liberally with Rock Salt. Press fresh dill into it and let it sit in the fridge for 30-45 minutes.
Next, soak your wood chips in water. We are using Hickory chips here but any type you choose should be fine. (You can buy bags of wood chips at most places that sell smokers and grills and accessories.)
P is soaking these in a small cooler. You only need enough to cover the coals in your smoker's bowl.
Prepare your smoker. We got our Smoke-n-Grill at Home Depot. You don't need anything fancier than this.
Next, light the charcoal and let it burn until it's gray. (This is also where you begin yelling at the kids to stay back.)
Smokers have layers, and this is layer number one: Place charcoal in smoker bowl on bottom rung of the smoker.
Zaratain's New Orleans Style Black Beans and Rice. (There's no point slaving over a recipe when what comes out of that box is that good.)
Easy and delish!
Special Notes: 1) Don't leave the Rock Salt on for more than an hour. 30-45 minutes is perfect. 2) Don't forget to scrape the salt off before you smoke the salmon. 3) If the smoker stops visibly smoking, you need to add more wood chips and get the smoke going again.
Hungry yet? Visit Rachel for even more Mouthwatering Monday recipes!