How to make it
Mix the salt, sugar and pepper, strip a few sprigs of thyme into a bowl and spread the mixture evenly over the salmon fillet. Cover the salmon completely.
Place the salmon in a sealable plastic container or large oven dish and put it in the fridge for 24 hours to marinate.
Rinse the salmon well under cold running water to remove the excess salt mixture. Pat dry with kitchen paper.
Prepare the Grill Bill kamado by filling the cold smoke generator with smoking dust. Light the dust at the outer end of the generator.
Place the salmon on the grate of the kamado and close the lid. Make sure the smoke stays constant with minimal heat.
Let the salmon smoke for 8 hours until it reaches the desired flavour. Use a thermometer to make sure the temperature stays below 18°C.
Remove the salmon from the grill and let it cool and rest for 24 hours. Cut off the hard crust of the salmon (this is too salty) and garnish the pieces with fresh dill and lemon slices.
