Hot smoked salmon

    Serves 3


    3 fillets smoked salmon
    Smoking chips (we used French oak)
    Flaky salt
    Freshly ground black pepper


    1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes (10-11 briquettes) in the Cobb.

    2. Season the fillets with salt and pepper.

    3. Remove the lid and sprinkle half a cup of the smoking chips over the cobblestone or briquettes.

    4. Place the grill grid and the fenced roasting rack on the Cobb and the fillets, nicely spaced out on the rack.

    5. Close the lid and smoke for about 15-20 minutes.

    6. You don’t want to overdo the fillets but it does depend on the thickness of them as to how long you will be hot smoking them for.

    7. Enjoy these beautifully hot smoked fillets for breakfast, lunch or dinner!

    InvertedLogo 01 The Cobb is a compact, portable, versatile, energy efficient cooker that perfectly complements the lifestyle of an outdoor enthusiast or a home entertainer.