Cold-Smoking Salmon on the Grill Bill Kamado

Stappen

1. Mix the salt, sugar and pepper, strip a few sprigs of thyme into a bowl and spread the mixture evenly over the salmon fillet. Cover the salmon completely.

2. Place the salmon in a large sealable dish and refrigerate for 24 hours to cure.

3. Rinse the salmon thoroughly under cold running water to remove the excess curing mixture. Pat dry with kitchen paper.

4. Prepare the Grill Bill kamado by filling the cold smoke generator with smoking dust. Light the dust on the outside of the generator.

5. Place the salmon on the kamado grate and close the lid. Make sure the smoke stays constant with minimal heat.

6. Let the salmon smoke for 8 hours until it reaches the flavour you want. Use a thermometer to keep the temperature below 18°C.

7. Take the salmon off the grill, let it cool and rest for 24 hours. Cut away the firm crust (this is too salty) and garnish the pieces with fresh dill and lemon slices.