Looking for something in particular? Use the search bar at the top of your screen!
Looking for something in particular? Use the search bar at the top of your screen!
May 03, 2026
The Virgin Mady wood chips will provide a subtle, sweet and smoky flavour that doesn't overpower the delicate fish in this summer BBQ favourite. The addition of the Scheep Dust seasoning adds a new level of delicious!
Yield: 4 servings
Cooking Time: 45-60 minutes
- 2 lbs Salmon Fillet
- 2 cups Virgin Mady Smoking Chips (soaked for 30 mins)*
- 1/4 cup Scheep Dust*
*Available from Well Seasoned
1. Brine & Prep: Rub Scheep Dust seasoning over the salmon fillets and let them sit in the fridge for 30 minutes.
2. Prepare the Smoke: If using a gas grill, place the dry Virgin Mady Wood Chips into a smoker box or a foil pouch with holes poked in it. Place it directly over the burner. If using charcoal, sprinkle the chips directly onto the hot coals.
3. Set the Temp: Aim for a "low and slow" temperature of 225°F - 250°F.
4. The Smoke: Place the salmon on the side of the grill opposite the heat source (indirect heat). Close the lid.
5. Finish: Smoke for 45–60 minutes, or until the internal temperature reaches 145°F.
