I hope I can ask for advice on here. I'm going out of town for Thanksgiving and the only access I have to smoke my traditional Thanksgiving salmon is a charcoal Weber grill. Anyone attempted this? Thoughts?
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.