After so many cooks on the Pit Barrel Cooker over the years this was the first time doing salmon. Wow. Won’t be the last! And it only takes 30 minutes. For the spice I used Savory Spice’s Cuban Spice mix and threw on some applewood chips for extra smoke flavor. Served it with grilled asparagus and teriyaki, rice vermicelli and Red Hook ESB to help wash it down. (not that it all needed any help going down)

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