Ingredients:

Large salmon filet or steaks

Rub Coating
3 Tbsp. brown sugar
2 Tbsp. Worcester sauce
2 Tbsp. fresh dill
1 Tbsp. chopped walnuts
1 tsp. olive oil

How to Prepare:

Combine rub ingredients in small bowl and mix. Place salmon filet or steak onto pre-soaked cedar plank. Coat mixture over top of salmon.

The cedar plank replaces the wood chips. Ignite smoker and dry smoke (no water in pan) for 45 minutes to 1 hour on medium/high heat, or until fish is opaque and meat begins to flake next to the backbone.

TIPS:

AVOID EVERGREENS
Do not use pine or other soft woods for smoking.

CRUSH SPICES
Grind whole spice seeds and leaves in order to release the maximum amount of flavors and oils, providing the best tasting results.

TAME THE WILD GAME
In order to balance the strong flavors in wild game, use stronger or more potent amounts of spices and ingredients. Mix in some complementing red wine or vinegar in your marinades.

BRINE FOR PERFECTION
Salt brines can help tenderize meats. Brines with additional flavors pull flavors deep into the meat structure.

BRING ON THE SAUCE
Select sauces that complement the flavors of your meat and wood. Sauces with high sugar content should be applied at the end of the cooking process to minimize blackening. Peppery sauces can be enhanced with minced raisins, orange juice and brown sugar to create your perfect homemade mixture