Soak the wood chips in water for at least 30 minutes.
In a small bowl combine the sugar and salt. Season the salmon fillets evenly with the seasoning and refrigerate for 30 to 60 minutes.
In a serving bowl combine the slaw ingredients and toss to mix thoroughly. Refrigerate until ready to serve.
Prepare the grill for smoke infusion setup. With the grill in the off position and cool, replace the left-side grate with the reservoir and fill with a handful (about 1 cup) of soaked wood chips. Place the reversible steam pan onto the water reservoir with the walls of the pan facing down.
Brush the cooking grate clean with a stainless steel bristle grill brush.
Turn the control knob to the smoke setting and preheat the grill until smoke begins to appear, 10 to 15 minutes.
Insert the probe into the salmon. For an accurate reading, ensure that the probe tip is inserted 2 inches into the side of the thickest part of the salmon fillet.
Place the salmon on top of the steam pan, close the lid, and cook to your desired doneness, 15 to 18 minutes for medium rare. During the last 3 minutes of grilling time, grill the lemon halves on the cooking grate, cut side down.
Remove the salmon and lemon halves from the grill and rest the salmon at room temperature, indoors, for 5 minutes.
Serve the salmon warm with the slaw and the grilled lemon.
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