my first smoked salmon, first time using the ultimate dutch oven

This is my first time using the ultimate dutch oven.

I'm using it to smoke salmon outdoors, on a propane burner.

It's on my outdoor cooking table, which is built from cinder blocks and patio stones.

Tonight I discovered a feature of the ultimate dutch oven that I did not realize was there: It has a notch between the lid and pot, to insert a meat thermometer.

I knew the ultimate turkey roaster had one, but didn't realize this one did too.

I smoked some mesquite wood chips in water for about an hour, then put them in the bottom of the pot.

You don't necessarily have to soak them in water; You can soak them in beer, liquor, or other liquid for flavor.

I cut up the salmon fillet into four pieces. I did not season beforehand; I put some black pepper on it afterwards.

I could have used the bottom rack for the fish, but I decided to use the top rack. (I left the bottom rack out).

Turned on the burner, left the lid cracked until it started smoking, then put the lid on.

I checked after about 30 minutes and it was done.

It tasted like smoked salmon. While I normally don't really like smoked meat, I can say that I like smoked salmon.

You can do this in a regular dutch oven; Just use a round cooling rack on top of the wood chips.

Cleaning this pot wasn't nearly as much of a hassle as it was for the turkey roaster, which is a major pain to clean.

So now I have this pot next to my back door. I'll try using it again, and maybe I'll warm up to it.