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Some sort of kettle style barbeque works the best though you can cook this on a gas grill with pretty good results.
The important things are that you have a cover of some sort to keep the smoke circulating over and around the salmon as it cooks and that you use indirect heat as much as possible.
A Weber Kettle is the absolute best.
In the kitchen, cover the grill with foil leaving room at the sides for the heat and smoke to circulate.
Lay the salmon fillets skin side down on the foil.
Squeeze the juice from 1/2 of the lemon on each fillet.
Sprinkle liberally with the Johnny's seafood seasoning.
Let the fillets sit for 1/2 hour or so at this point to marinate.
Cover each fillet with about 1/4 inch of sour cream and sprinkle sparingly with the dill weed.
Place the alder chunks in water to soak for about 1/2 hour while you start the charcoal.
Once you get it started, divide the charcoal in half and pile it at the sides of the kettle for indirect cooking.
Use about 20-25 pieces in each pile
Place several pieces of alder on each side reserving some for about half way through the cooking process.
Put the salmon in, put the cover on and cook it for 20-25 minutes then add more alder and cook it for another 20-25 minutes, total cooking time is determined by the thickness of the fillets and outside temp.
You'll never cook it longer than 50 minutes.
Over cooked salmon is the pits.
The sour cream turns a golden brown, absorbs the smoke flavor and keeps
the salmon nice and moist.
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