Salmon Cooked at the Cooler End of Hot

Smoking and grilling has always been a big deal in my house.  Now that my children are largely living on their own, the quest for the perfect barbecue has both expanded and continued.  There is a synergy between them that has continued the expansion of the number of devices we have on our property.  No picture to follow, but let's just say that the only reason that I can't dispute this progression is because of my personal passions (fabric, dishes, and baking supplies) do not leave me blameless in this matter.

This week we welcomed an Oklahoma Joe Longhorn offset smoker into our family of outdoor cooking options.  The inaugural smoke included pork butt, ribs, and this smoked salmon that was by far the best we have ever made on our premises.  The fillet was the farmed Atlantic salmon that you can get for a very reasonable price at Costco, so this is imminently reproducable. 

The salmon is first cured:
2 Tbs. fresh dill chopped
 2 Tbs. ground pepper
1 Tbs.  dry mustard
1 c brown sugar 
1/2 c kosher salt

Mix the above spices together.  Brush salmon on both sides with 2 Tbs. vegetable oil. 
Spread cure over (and under) salmon fillet ( about 1.5-2 pounds), wrap tightly in saran wrap, refrigerate 3-4 hours.

Rinse off rub, blot fish dry, and smoke.  You can also grill, but the smoking gave both a delicate smoke flavor and the fish was moist and tender. 200-225 degrees for 1 hr 15 minutes (~1-1.5 hours, depending on the temperature). Delicious!