I learned to do a quik smoke on the Weber 22" round grill. I think it turns out as good as numerous hours of smoking. I cut the ends out of two large coffee cans and fill with briquettes, light. While the fire gets going I rinse fillets in cold water and lay in bowl or sink skin down. I salt and sugar heavily heavily but you can go heavy or light as you like. When the coals are nice and white rinse the fillets off. Put a large handfull of wood chips (hickory, mesquite or apple)on each can atop coals. Set the grill on top and place your salmon on the grill but "NOT" over the cans of coal. I usually have enought room for 2.5 pounds of salmon. Cover tightly and the smoke will be visible coming out vent quite profusely. About 1/2 hour later the smoke will have died down and one can add more chips if you wish. Often I will look at salmon an if nicely carmel looking I cover and continue letting the salmon cook. I usually end up leaving the fish on for one hour "TOTAL" but you can adjust as you like. This is not true smoking as the heat is much higher but still sooooooooooo delicous. Also after an hour it is completely cooked. Pickled fish I can handle but haven't developed taste for sushi. I like it best after chilling in the fridge and then serving with bagels and cream cheese. Enjoy, Gary.