Ingredients

1 salmon  (weighing 3 ½ to 4 pounds)
1 tablespoon of chopped parsley
½ teaspoon of dill weed
½  teaspoon of sugar
¼  teaspoon of salt
1 clove garlic, minced
½  teaspoon of grated lemon peel
2 cups of hickory chips
Water
Vegetable oil

Instructions

1) Combine all of the spices and rub over the salmon. Allow it to stand at room temperature.

2) Prepare a grill fire as normal, allowing the coals to burn down until they are covered in gray ash.

3) While you wait for the coals, place hickory chips in a container of water for 30 minutes. Drain well.

4) Put the hickory chips on the coals.

5) Place the fish on a greased grill.

6) Cover the barbeque and crack the dampers.

7) In 20 minutes, the fish is done.