Instructions
- Soak your desired wood chips in water for at least 30 minutes (if using a Genesis 2 smoker box, soaking the chips is unnecessary). We recommend hickory or cherry wood chips for this recipe.
- This recipe is only suitable for Weber Q and Weber Family Q Barbecues.(Recipe is not suitable for Baby Q models). Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or cherry wood chips for this recipe.
- This recipe is only suitable for Weber Lumin electric barbecues. Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or cherry wood chips for this recipe.
- Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or cherry wood chips for this recipe.
- Add the wood chips to the smoker box of your gas barbecue, following the manufacturer’s instructions. Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on using smoker boxes on a Premium Gas Barbecue.
- Add the soaked wood chips to the Weber Q smoker boxes, following the manufacturer’s instructions. Set up your barbecue with a convection tray, roasting trivet, and the smoker boxes. Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on using smoker boxes on a Weber Q Barbecue.
- Add the soaked wood chips to the smoking reservoir of your Lumin. Prepare the barbecue for cooking using smoke medium heat (190°C-230°C) and preheat as directed.
- Prepare the charcoal barbecue for cooking using indirect medium heat (190°C-230°C). See below for information on how to set up a Weber Kettle.
- View Grill Skill for smoking on a Premium Gas Barbecue
- View Grill Skill for hot smoking on a Weber Q
- View Grill Skill for 57 cm Kettle Charcoal Barbecue Setup Indirect Cooking
- Lightly coat the salmon with olive oil and 1/2 teaspoon of salt.
- Once the barbecue has preheated and smoke is visible, adjust it to the settings for indirect medium heat. Place the salmon fillets on the barbecue, skin side down. Close the lid and smoke-roast the fillets for 15 minutes, or until the internal temperature reaches 50°C. Meanwhile, grill the lemon halves, cut side down, over direct heat for 6 minutes, flipping once halfway through the cook time. Remove the salmon and lemon from the barbecue once cooked, and allow them to cool completely.
- Once the barbecue has preheated and smoke is visible, adjust it to the settings for indirect medium heat. Place the salmon fillets on the trivet. Close the lid and smoke-roast the fillets for 15 minutes or until the internal temperature reaches 50°C. Meanwhile, grill the lemon halves, cut side down, over direct heat (on the cooking grill) for 6 minutes, flipping once halfway through the cook time. Remove the salmon and lemon from the barbecue once cooked, and allow them to cool completely.
- nce the barbecue has preheated and smoke is visible, adjust your barbecue to the settings for smoke medium heat. Place the salmon fillets on the reversible steam pan, close the lid, and smoke-roast the salmon for 15 to 20 minutes, or until the internal temperature reaches 50°C. Meanwhile, grill the lemon halves, cut side down, over direct heat (on the cooking grill) for 6 minutes, flipping once halfway through the cook time. Remove the salmon and lemon from the barbecue once cooked, and allow them to cool completely.
- Brush the cooking grills clean. Add the soaked wood chips to the charcoal. Place the salmon fillets in the centre of the cooking grill, between the two charcoal baskets. Close the lid and smoke-roast the salmon over indirect medium heat, for 15 minutes, or until the internal temperature reaches 50°C. Meanwhile, grill the lemon halves, cut side down, over direct heat (over the fire) for 6 minutes, flipping once halfway through the cook time. Remove the salmon and lemon from the barbecue once cooked, and allow them to cool completely.
- Once cooled, flake the salmon, removing any bones as you go. Add the flesh to a blender along with the sour cream, mayonnaise, cream cheese, Worcestershire sauce, garlic clove, salt, 4 tablespoons of lemon juice from the caramelised lemon, 1 teaspoon of lemon zest, and the remaining ½ teaspoon salt. Blend until smooth, taste, and adjust as desired. Refrigerate until required. The dip can be made up to 24 hours in advance.
- When ready to serve, spoon the dip into a serving dish, top with the smoked cod roe, garnish with dill or chives, and serve with chips on the side.
- Indirect heat is not available on a Weber Traveler
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