Prepare grill/smoker to manufacturer's directions, to medium heat (275-300 degrees). Bank the coals onto one side of the grill/smoker. Scrape the grate well and oil it lightly.

Meanwhile, combine lemon zest and seasoning in a small bowl. Sprinkle it evenly over the flesh side of fish.

Drain the wood chips well and place them directly on top of the coals (or in the smoker box/packet). Place salmon, skin side down, on the side of the grate away from the coals. Close the grill cover, leaving the vents part way open and wait for the smoke to appear.

Smoke the fish for 10 minutes, then open the cover and slide the salmon directly over the coals. Close the cover again and smoke for 5-6 minutes more, until the center is opaque.

Slice and serve immediately, alongside grilled vegetables and a bottle of rose.

Eddie's tip: Use cedar wood chips for a medium smoke flavor, or hickory wood chips for a thicker taste.