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How to "Hot Smoke" Fresh Salmon Fillets

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Soak Your Chips and Assemble Ingredients
How to
Photo © John Mitzewich
You can use any wood chips you like. Hickory, Apple Wood, Mesquite, will all work nicely. They should be soaked for at least 8 hours or overnight.

You'll also need:
  • heavy-duty aluminum foil
  • two 8-ounce boneless salmon fillets, skin on
  • salt and pepper, to taste
  • charcoal grill with lid
  • charcoal, or charcoal brickets
Warning: DO NOT attempt this with a gas grill!

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