Salmon steak - old style large BGE - options, suggestions?

Woogeroo

Hiya folks.

I am pondering smoking a salmon steak on the Olde Egg. I have no idea as to where to start, except with a dry rub of some sort, and maybe some lemon juice.
Marianade maybe? I am looking for ideas, suggestions so bombard me with your tips, recipes or links... at this point I have no set idea as to what to do other than I want to smoke it on the Egg. [p];) [p]-W[p]

KennyG

Woogeroo,[p]Here's one idea and a recipe I've made many times.[p]Marinate the salmon in a good robust teryaki sauce such as Angostura for several hours. Remove from marinade, pat dry with paper towels and then paint on a light coat of Jack Daniels, Jim Beam, etc. with a pasty brush. Lightly drizzle with maple syrup and smoke indirect at 225-250°. Alder or sugar maple is a good choice for wood flavor here. It should be ready in about an hour.[p]JMHO
K~G

The Naked Whiz

Woogeroo,
I take the simple route. I coat them with Dizzy Pig Ragin' River Rub, put them in at 350 for 30 minutes with whatever smoke strikes me at the moment. During the last 10 minutes, I drizzle with maple syrup and butter. This is the method on the Ragin' River Rub bottle, or close to it.[p]TNW

smokeypete

Woogeroo, i smoke fish quite a bit, but in a water smoker. i have only recently set up my bge and haven't even fired it up yet. however, this is how i smoke fish:
1) filet fish, leave skin. rub with half and half mixture of
kosher salt and brown sugar with a goodly amount of
chef proudohmme's seafood magic. use a lot of the mix
and refrigerate overnite in non-reactive container.
2) rinse and smoke for 3 hours each 1" thickness of the
filets. i use mesquite or hickory wood. temp about 200
degrees farenheit.
i find this method to be a pain in the arse, but the results are spectacular. i expect with the bge the process will be much simplified as the temperature will be easier to hold. good luck.