I BBQ using a Smoker: wood box which is attached to a large smoke chamber: I only use hardwoods - mostly oak for my hot smoke BBQ My Salmon: 1-2lb Salmon Fillet 1+ head garlic 8-12 ounces butter Dill (fresh or dried) - I have never measured it - 4T? 2-3 large red onions Slice the red onions into 1/4-1/3 inch slices. Run the garlic bulbs through a press Melt the butter Mix the butter, pressed garlic and dill together With a pastry brush (or a bbq brush) paint both sides of the salmon and red onion slices with the garlic/butter/dill mixture and put into the HOT smoker for 15-20 minute (till done - but don't overcook!) - Mine comes out black (due to the smoke) - but not burned! Salmon is tricky in a hot smoker as it looks black so quickly I have pulled it out before it was done... I have surprised more than a few non-fish eaters with this delacacy... but then again it is easy to do so with Salmon. The onions are wonderful - I like them almost more than the salmon. I think I am going to start fixing these onions to go along with other stuff I smoke/bbq.