Salmon steaks, 1¼" thick
Place steaks in smoker. Set temperature to 225°F, and load 4 - 8 oz. hickory wood in the smoker's wood box. When smoker begins to smoke heavily, place an upside down drinking glass over the top vent hole, and continue to smoke for five more minutes. Remove steaks. Finish on grill to desired doneness. To hold, cool down at room temperature and refrigerate. Finish on grill at serving time.
Recommended wood: apple or cherry