Required ingredients:

• Fresh or thawed salmon, cut into thick slices.
• 1/4 cup olive oil.
• 1/8 teaspoon fine salt.
• 1/8 teaspoon ground black pepper.
• 40g of Oak/Hickory smoking pellets.
• 2 rosemary medium size brunches.

Preparations:

• Wipe the salmon fillet with absorbent paper towels. Dry skin will prevent the fish from sticking to the smoker grill.
• Mix oil with spices.
• Spread the mixed oil on the salmon fillet (on the meat side, the skin should remain dry).

Tip:  If you have the time and you want an improved fish, marinate the salmon in salty water for 5 hours in the refrigerator before.

1. Place the smoker on the fire.
2. Place the fillet on the grill. Make sure the fish does not cover the entire grill surface so that smoke can circulate and leave through the chimney.
3. Insert 2 measurement spoon (included in the kit) (about 20g) of Oak/Hickory wood pellets and 1 medium size rosemary branch through the side opening.
4. Close the smoker roof and cook the salmon fillet to for 25 minutes in 210-220 F (around 100 C) until it is golden with white fatty stripes (no need to turn the slice over during the smoking process).
Additional remarks:

• Make sure that the heat does not exceed 250 F (120 C). Strong heat may dry the fish and reduce juiciness.
• It is important that the roof will cover the entire body of the smoker, and that the smoke leaves through the chimney.
• Before first use of the smoker, heat the smoker to 250 F (120 C) for 30 minutes.
• The smoker may be hot, do not touch with bare hands when on a fire.
• Keep out of reach of children.