: Hot Smoked Salmon on Big Green Egg What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?

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It's pretty easy:

Soak wood chunks or chips over night in water.
Start hard lump charcoal in BGE (or any smoker)
Scatter wood over the coals
Let salmon sit out for 15 - 20 mins to come to room temp
Get BGE smoking and adjust temperature to 180F to 200F
Put salmon on grill
Smoke till finished. About 35-45 mins for 1 1/2 lbs fillet. It wants to be cooked through and flakey.

I'll often do this while smoking a Boston Butt, which is an all day affair. If I've got room, I throw a salmon fillet on in the middle of the day for lunch.

If you're just getting in to smoking with the BGE, I highly recommend the book Smoke and Spice.

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I get good results smoking salmon on the Big Green Egg at 150-180'F (200 is too high), with indirect heat. Smoke for AT LEAST 6 hours spraying every hour with apple juice.