Whittsend, I use indirect on my grill, but it also cranks out pretty hot as its infared. The soaking of the plank allows the bourbon to work in more of a steaming fashion and the glaze igniting the cedar puts a great smoke flavor to the glaze without drying out your salmon. Iv’e done shorter soaks and it just never turns out quite as good.

Thought I would throw another one in there. I prefer using Kosher Salt over iodized, a little more spendy but worth the flavor profile.

For the cure:
1# Brown Sugar
¾# Kosher Salt

mix thoroughly and surround the salmon with mixture, press overnight in refrigerator with about 15#’s on top of salmon & cure.

After 12 hours of curing rinse and air dry for about an hour, add dill or Cajun seasoning or whatever flavor you prefer during this process.

Smoke your salmon for 3-5 hours on a medium smoke, rule of thumb just smoke it until a nice pellicle forms on the exterior and you can push the layers apart with your finger easily.

I recommend maple chips for this recipe

Still nothing going yet, a few on PP last night and a few folks with very little success at the Lester, Ashland seems to have turned off. Strong east winds tonight will make it difficult on the point. Likely won’t get out again till Wednesday.