Thanksgiving help!

Yes, if you are talking smoke roasting, not cold smoking.  I do smoke roasting on my Weber Kettle grill as often as my wife is in the mood for fish, which is only a few times a year.  We only smoke roast about 1 to 2 lb of salmon at a time. 

I set fire up the grill for indirect heat cooking.  I'll put 1/2 chimney of cold charcoal and a few chunks of my wood of choice, usually hickory, cherry, or oak.  To that I'll add 1/2 chimney of hot charcoal.   I set the bottom vents full open and set the top vent opposite the fire.

While the fire is burning and the smoke is grey, I prep my fish.  I smoke roast on oil sprayed aluminum foil on the grate if I don't have any old aluminum pie pans or roasters in the cabinet (they work best).   I load the fish for indirect smoke roasting when I see hints of thin blue smoke.  Take it off when it is at the desired doneness.  I like mine at 145F internal temp (minimum safe).  My wife likes hers at 165F internal temp. 

Have a GREAT Thanksgiving!

Absolutely! Maple glaze-maple plank with an orange twist!