Editor's note: The recipe and introductory text below are from Extreme Barbecue: Smokin' Rigs and Real Good Recipes, by Dan Huntley and Lisa Grace Lednicer. To read Epicurious's review of the cookbook, go to Summer Cooking Guides.

　　Smoking whole fish on the grill is deliciously rewarding, and if you haven't tried it before, you'll be surprised at how easy it is — and quick, compared to pork or chicken. There's no brining or curing here — essentially, the fish is "baked" in a tantalizing chamber of wood smoke. Hickory will flavor the fish strongly; you may prefer a milder wood such as oak. Feel free to substitute bass, flounder, catfish, bream, crappie, or whatever good-tasting fish you have available.

　　

Ingredients

Makes 12-15 servings

　　3 whole gutted salmon, each about 2 1/2 pounds and 4 inches thick, head on or off

　　

Step 1

Build a fire in a smoker/grill for indirect heat. Maintain a temperature of about 300°F.

　　

Step 2

Put each fish in an aluminum foil roasting pan, bending the short ends if necessary to lay the fish flat. Place the fish "boats" in the cooker on the side opposite the coals.

　　

Step 3

Smoke the fish for about 35 minutes. (Smaller fish will take 8 to 10 minutes per inch of thickness.) The salmon is done when it is almost opaque throughout but still pink in the center. (If substituting white fish, cook until opaque throughout.)

　　

Step 4

Remove the salmon from the smoker. Transfer to a cutting board and fillet or cut into steaks, or place on a large platter and carve at the table.

　　Extreme Barbecue: Smokin' Rigs and Real Good Recipes