Hot smoked salmon

Smoked Salmon on the Cobb Grill


  • 3 fillets salmon
  • Smoking chips (soaked) (we used French oak - use a piece of aluminum foil and fold into a pouch with chips inside)
  • Flaky salt
  • Freshly ground black pepper                                                                                       



  1. Light your briquettes (10-11 briquettes) in the Cobb.
  2. Season the fillets with salt and pepper.
  3. Remove the lid and add a prepared pouch of the wood chips to the briquettes.
  4. Place the grill grid and the fenced roasting rack on the Cobb and the fillets, nicely spaced out on the rack.
  5. Close the lid and smoke for about 15-20 minutes.
  6. You don’t want to overdo the fillets but it does depend on the thickness of them as to how long you will be hot smoking them for.
  7. Enjoy these beautifully hot smoked fillets for breakfast, lunch or dinner with any side!