Oak hot-smoked salmon
I had some salmon fillets defrosted & wanted to make some hot smoked salmon for family lunches. One was lightly dusted with Angus & Oink's Togorashi, the other simply had lemon pieces laid on top. Once the charcoal was properly lit, I placed a chunk of oak on the coals, added the salmon skin side down on the Craycort flat griddle & let the Meater+ tell me when it was all cooked to perfection. Simplicity itself.
