hello in this video I'm going to try and show you how hot smoked salmon with a Weber barbecue before we could start or before we start I should point out this is the first video I've done the YouTube it will be fairly unprofessional here's the salmon that I've recently bought an undercoat hollowfied and the first thing I'm going to do is put it on some silver foil in the middle and you need the poor to be slightly bigger than thunder salmon at this stage I'm actually now going to go and get the Webber going so that while I prepare the rest of the salmon the coals are heating up okay using the Webber chimney I'm going to heat up coals and this is an exceptionally good lease because your car with time that under there and then I'm actually using briquettes which is not probably as traditional it should be the other type start a lot quicker traditional charcoal but this runs a bit hotter and a bit longer I use about 15 of these okay so having lit that ever optimistic I'm going to leave that and go and prepare the salmon so with a pair of horses pair of forceps or just a pair of needlenose pliers or anything I'm going to remove the pin bones which you see going along here and they go probably to about there or so so for demonstration purposes I'll pull out one here they can be a little bit tricky to get out but you basically are going to work along from the end pulling out the pin bone and it will take probably about five or ten minutes okay it's actually only about two or three minutes not five to ten but you'll see this is my little pile of bones that I've removed over here and if you run your finger up along the bone line you can feel that there's no more bags okay having got rid of the bones into the bin I just dry off the salmon slightly and then just spread a little bit of olive oil over the top of it just putting it in putting it on rather with a little brush now we've done that get out the old lemon and pepper seasoning salt and liberally coat the salmon and I confess a recent addition that I now do is I like just a little bit of chili powder to just spices up a bit of that talking out of the salmon so I just put a little bit of chili powder on there or the other thing I've used is you can get some Cajun spice now there we are ready to go next thing I do is I bring in the weber grill bass or mesh or whatever it's called and i put the salmon on such that it's in the middle with the two flaps on either side at this stage I have a probe that will keep track of the temperature the internal temperature so at this stage I put in the probe into what I think is about halfway through the salmon and set a temperature cook temperature of 130 degrees Fahrenheit actually I don't know why I said 130 degrees that's what I set for beef I actually said for 140 degrees Fahrenheit for the salmon and 140 degrees is 60 degrees centigrade Celsius so you set that so that it's ready to go okay let's see how the coals are doing and they're looking pretty good so at this stage I'm going to pour the coals in the web I've been pet use really a bit more more than I need to we'll do about four or five hours cooking probably and having put those in I add the smoky flavor which for me is New Zealand manuka I had about three bits which I'm not intending to to light but hopefully they will smoke having put those in I'll now bring out the salmon and put the salmon on such that the cable for my temperature probe is not over the place with that see these things are starting to smoke already for that the lid goes back on and what I do is I have the top half closed and the air vent at the bottom half closed that's it we now just wait okay it's smoking nicely now I normally let the temperature get up to sort of 300 350 tops and then if it's getting hotter I'll just trottle back the the air intake on the bottom the wood will be smoldering it doesn't tend to burst into flames if you cut that one half closed so that's just going nicely at the moment okay temperatures up to 350 so I just slightly closed the bottom air intake and as you can see we're smoking and be going now 4c we've been going out for about 10 minutes internal temperature has come up from what I suppose was about seventy to eighty three and it's looking good the internal temperature of the Weber is not too important obviously the higher temperature the cooker little quick and like them vice versa but as long as you've got it probably about 250 or so that's going to be just fine okay 25 minutes into the cook and the temperature still going up because I've had puts them into coals and it's actually now got up to about 375 380 still quite a lot of smoke coming out so I've actually closed off the bottom air intake completely and the temperature we're aiming for 140 and we're up to 120 for 25 minutes were on 124 okay 50 bit how long we have we've had 30 minutes all hell breaks loose as we reach them 100 more 40 degrees there she blows okay and now take that out there's a little bit of olive oil and stuff we're still around so you can just careful when you can't sport this you can see that the I've actually just really made some more charcoal with the with the fire in there that'll go for another four or five hours so it's a bit of a waste only doing one the problem though is that once you start smoking in a weber i find a bit difficult to get rid of the residual flavor of the smoke so you've got to be careful what else you cook but you can do that is if you then close off top and bottom quite often the charcoal will go out and you can use you can use it again or some a bit again so there we go 30 minutes smoke comes fashion and we'll just by a little look mmm delicious thanks for watching and wait for the second installment of something completely different