Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.

Prepare the salmon and cedar plank – Bring the salmon to room temperature and pat the salmon dry with paper towels. Place the cedar plank in a dish and cover with water for ½ hour. Your aluminum drip pan is the perfect vessel for this.

Cook the sausage and add the bread crumbs – Sautee the sausage, rendering out most of the fat and drain. Add the bread crumbs to the sausage and mix well together.

Assemble the salmon –Place the salmon on the cedar plank. Pack the sausage onto the salmon, pressing it down and patting it on to make sure the sausage mixture adheres to the salmon.

Place the salmon onto the offset smoker – Place the cedar planked salmon onto your offset smoker grill grate and smoke until the internal temperature of the salmon reaches 125 – 130 degrees for medium rare, about 1 to 1 ½ hours, depending on the thickness of your salmon and the intensity of your heat.

Remove the salmon from the offset smoker – Let the salmon rest for 10 minutes before serving. One 8-ounce salmon is a perfect portion for one person. Serve the entire dish, cedar plank included, for a unique and compelling presentation.