Char-Griller Akorn Kamado Kooker
15 minutes, depending on size
• 4 x salmon fillets
• Sea salt flakes to taste
• 2 tbsp spice mix
• 2 tbsp brown sugar
• 4 x grilling planks
Heat your BBQ to 200°C.
Soak your wood planks in water to avoid them burning on the grill.
Mix together the spice mix and brown sugar in equal parts.
Coat the flesh side of the salmon with the combined spice mixture and rub to coat all of the flesh.
Before you commence smoking, first sear your salmon with the skin side down for 5 minutes with the lid closed on your BBQ.
Place the salmon flesh side down onto the grilling planks and place back onto the BBQ with the lid closed.
Smoke the salmon for 10 minutes at 200°C or until cooked through.
Remove from the BBQ and serve.
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