Smoke Barbecued Salmon

1 (3 1/2 to 4 lb.) salmon
1 Tbsp chopped parsley
1/2 tsp. dill weed
1/2 tsp. sugar
1/4 tsp. salt
1 clove garlic, minced
1/2 tsp. grated lemon peel
2 cup 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.



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