Required ingredients:

•  1.5 kg of salmon, cut into thick slices
•  2 large lemons
•  1/2 teaspoon fine salt
•  1 cup cold water
•  1 table spoon coarse salt 
•  1 teaspoon garlic powder
•  1 teaspoon sweet paprika
•  40g of oak smoking pellets 40g of beech smoking pellets

Preparations (24 hours before smoking)
Rinse the salmon under running water
Squeeze lemons over the fish and sprinkle with fine salt
Add water to cover the fish and refrigerate for 24 hours (a type of cold pickling)
After 24 hours, remove the salmon and spread the mix of garlic powder, coarse salt, paprika with olive oil.


Smoking process
1. Spread the grill net a little olive oil
2. Place the smoker on the fire.
3. Place the fish on the grill. Make sure the fish does not cover the entire grill surface so that smoke can go out through the chimney.
4. Insert 2 tablespoon (about 20g) of Oak wood pellets and 2 tablespoon (about 20g) of Beech wood pellets through the side opening.
5. Close the smoker roof and cook the fish to for 90 minutes in 190 F (90 C) until it is golden brown (no need to turn the slice over during the smoking process).
6. After 40 minutes, add additional 2 tablespoon (about 20g) of Oak wood pellets and 2 tablespoon (about 20g) of Beech wood pellets through the side opening.


Emphasis:

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