Ingredients

• 3 fillets Salmon
• Smoking chips (we used French oak)
• Flaky Salt
• Freshly ground Black Pepper

Directions

1. Prepare your Cobb Cooker, light a Cobblestone and wait a few minutes until it has turned grey
2. Season the fillets with salt and pepper.
3. Remove the lid and sprinkle half a cup of the smoking chips over the cobblestone or briquettes.
4. Place the grill grid and the Fenced Roasting Rack on the Cobb and the fillets, nicely spaced out on the rack.
5. Close the lid and smoke for about 15-20 minutes.
6. You don’t want to overdo the fillets but it does depend on the thickness of them as to how long you will be hot smoking them for.
7. Enjoy these beautifully hot smoked fillets for breakfast, lunch or dinner!

Recipe Compliments of Cobb Global