Smoked Salmon

Directions

1. 1
   In a 1 quart pan, bring 1 1/2 cups water, sugar, salt, ginger, bay leaves and allspice to boiling over high heat; stir until sugar is completely dissolved.
2. 2
   Let cool slightly.
3. 3
   rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed pan about 12x15 inches.
4. 4
   Pour sugar and salt mixture over salmon.
5. 5
   Cover pan tightly and chill fish at least 4 or up to 24 hours.
6. 6
   Occasionally spoon bine over the fish.
7. 7
   Mound 16 charcoal briquettes on the firegrate of a barbecue with a lid.
8. 8
   Ignite briquettes.
9. 9
   Cover wood ships with water to soak.
10. 10
    Meanwhile, pour enough hot water over peppercorns to float them; soak at least 15 minutes.
11. 11
    Pour brine off fish; rinse wish with cool water and pat dry.
12. 12
    Set skin side down on a large sheet of foil; cut foil along outline of fish.
13. 13
    Rub honey over top of fish' drain peppercorns and scatter evenly over fish, patting to set them lightly in lace.
14. 14
    When coals are dotted with gray ash, 25 to 30 minutes, push half to deach side of firegrate.
15. 15
    Drain woodchips and scatter 2 tablespoon on each mound of coals.
16. 16
    Set grll 4 to 6 inches avove the firegrate; lightly oil the grill.
17. 17
    Place salmon on foil in center of grill (no coals should be under the fish).
18. 18
    set oven thermometer on the center of the fish.
19. 19
    Put lid on barbecue anc close vents to make a 1/4 inch opening.
20. 20
    After 30 minutes add 3 briquettes to each mound of coals; repeat every 30 minutes of cooking.
21. 21
    Check thermometer often to be sure temperature stays about 160 degrees F. If temperature drops, open vents slightly; if temperature goes up.
22. 22
    close 1 or 2 of the vents.
23. 23
    Add wood chips as needed to produce a faint,steady stream of smoke.
24. 24
    Moisture that accumulates on fish will evaporate.
25. 25
    Cook salmon until it is 140 degrees in center of the thickest part, about 1 1/2 hours.
26. 26
    Using foil and wide spatula, slide filet into a baking sheet without sides, then transfer fish from sheet to platter.
27. 27
    Serve warm, cool, or chilled.
28. 28
    If making ahead, cover airtight and chill up to three days.
29. 29
    Cut fish across grain into 3/4 inch slices.
30. 30
    ; lift off skin.
31. 31
    Serve with capers, minced red onion, sour cream, thin toast, lime wedges.