Fill hopper with desired SmokeFire pellet flavor. For this recipe, cherry, apple, hickory or grillmaster blend are recommended options.
Prepare the SmokeFire for smoking over low heat (225ºF).
Engage the Weber Connect app to receive notifications when SmokeFire has reached temperature and to engage SmokeBoost.
Once SmokeFire reaches 225ºF, activate SmokeBoost – this will cool the ambient temperature to between 165-200 degrees to achieve optimal smoke flavor infusion.
Season the side of salmon with salt and pepper.
Place the salmon, skin side down in the SmokeFire and close the lid
Cook salmon on the SmokeBoost setting for 1 hour.
Deactivate the SmokeBoost setting. The SmokeFire will return to 225ºF automatically.
Continue to smoke the side of salmon to an internal temperature of 135°F. Roughly 1-2 hours more.
Carefully remove the side of salmon from the SmokeFire and place on a baking sheet.
Cool salmon to room temperature and use immediately or place in the refrigerator and cool down.
For use, remove the salmon from the refrigerator 30 minutes prior to consumption.
