Being born on the west coast of Canada, the missus and myself have always had salmon for special occasions. I have been grilling a recipe for Peppered Salmon for decades. Now that I am smoking, we decided to try it for Canadian Thanksgiving as turkey is a little much for the two of us. It starts with brining the salmon in a brine made of: 1 1/2 cups water 1 cup brown sugar firmly packed 6 tablespoons salt 1 tablespoon fresh ginger minced 3 dried bay leaf 1 teaspoon whole allspice crushed You heat it all until the sugar is melted, cool it and put the salmon in it overnight. Rinse the salmon off and dry it with a paper towel. Rub the salmon with a couple of tablespoons of honey. Then press in peppercorns that have soaked in hot water for 15 minutes. Put it on foil and trim the foil to the shape of the fillets. Lit up the AMNPS with maple and cherry. Everything goes into the Bradley at 160 F. After an hour, I turned it up to 220 F and took it to an internal temperature of 140 F. Out of the Bradley and on to the platter. We started the meal with appetizers of Asian Chicken Wings while the Salmon was smoking. The salmon was accompanied by: Homemade rolls Brussels sprouts (yech) for She Who Must Be Obeyed Coleslaw Tomato Garlic Linguine and Apple Spice Cake The whole meal was wonderful. The verdict. This has been one of our favourite recipes for a long time on the barbecue. It is even better smoked. The peppercorns lend a great flavour that is increased with the longer time in the smoker. I take most of the pepper off when I eat it but it still has a nice peppery flavour. The missus eats it pepper and all but she is tougher than me. I will be doing this smoked from now on.