First you find some salmon, Leigh takes out the pin bones with a pair of clean pliers, then puts it into a bath of 2 cups orange juice, 4 tablespoons of oil, 1 teaspoon pepper, 2 teaspoons of salt. It bathes for about 20 minutes, while the fire is prepping.
Now that the fire is about right, say some 2 to three inch flames, on the definite decline. Place the salmon skin side down and close the lid. Damp the smokestack 2/3 to 3/4 of the way. Close the air vent 1/2 to 3/4. You are trying to maintain the 250 to 300 degree temp. 300 is really to hot.
After about 7-10 minutes your salmon should look like this. In the thicker portions the meat will flake about 1/2 in and still be rather bright in color.
Get your serving plate out and use a large spatula, I use the food service ones that are about 6-8" long, and slide it between the meat and the skin to remove from the grill. Cover the salmon with aluminum foil while the rest of dinner is laid out.
Eat however you like, in this case on a burger bun with lettuce, tomato and onions. with a side of Leigh's rice noodle and red pepper salad. She thinks it had lime and sesame oil on it. I have no idea it was a long time ago, remember?
A warning to all users: All measurements are ... "ish".
