This recipe can be used to smoke pieces of salmon fillet, too. They will smoke much faster because they are boneless, so adapt the time to about 1 to 1½ hours.

• Place lemon slices, sprigs of thyme, and sliced garlic in the cavity of the salmon. Place the salmon in a disposable aluminum pan that will fit in your smoker or grill.

• Melt the butter in a saucepan and add the wine, lemon juice, and red pepper flakes. Simmer for about 2 or 3 minutes. Pour the liquid over the salmon and cover tightly with foil. Let sit.

• Prepare a 225°F fire in a smoker or grill. Place 3 chunks of wood such as oak or apple on the fire. Place the pan of salmon in the smoker or on the indirect-heat side of the grill. Close the lid.

• Smoke for 1 hour. Then unwrap the foil on the pan and smoke for another hour, until the salmon flakes easily when pierced with a fork.