Okay. First I'm going to start off by saying I love sushi. Yep, the raw stuff and especially salmon. I devour salmon nigiri like it's going out of fashion. So, to cook salmon, it's a major no-no in my book, however, my wife had been giving by a relative who is a fisherman, these great looking salmon cuts to use. She wanted them smoked.

So, at 5:10pm the fish went on some alfoil as I don't have any cedar planks to use. The smoke source I used for this cook was cherry wood, hoping it would impart it's rich, dark flavour to the fish.

I got the rangehood temperature up to 238F and was able to keep it there for the next 30-40 minutes. I knew it wouldn't take long, so they were off and it was time to eat. You could definitely taste the smoke, but it's nothing compared to the flavour of eating salmon raw. Still, it was my first seafood cook and I was happy it wasn't terrible.

Unfortunately, I forgot to actually take a picture of the fish, but I did take a couple of snaps of my BBQduino in action.