Instructions

• 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.