Smoke-Barbecued Salmon

1 (3 1/2 to 4 pound) salmon

1 tablespoon chopped parsley

1/2 teaspoon dill weed

1/2 teaspoon sugar

1/4 teaspoon salt

1 clove garlic, minced

1/2 teaspoon grated lemon peel

2 cups hickory chips

Water

Vegetable oil



Mix spices and rub over the fish. Let stand at room temperature. Burn

coals down until they are covered with gray ash.



Meanwhile, put hickory chips in water for 30 minutes, then drain well.

Put hickory chips on the coals. Put fish on a greased grill. Cover the

barbecue and open dampers just a crack. The fish will be done in about

20 minutes.