PITMASTER PEARSE

Cooking for vegetarians is painful when BBQ's are intended for carnivores. Refusing to smoke vegetables I settled on salmon and it was bloody delicious. Minimual preparation and a medium length cook and voila, you have a beautiful, flakey oak smoked salmon that will have everyone drooling.

Salmon: get yourself a nice chunk of salmon. £15 at your local butcher will guarantee a hearty slab of fresh salmon which beats all supermarket cuts.

Wood: Oak chunks over logs unless you want a powerful oak flavour.

Preparation: you will need to buy a cedarwood plank which is readily avalable off Amazon for around £5-10. Soak in warm water (feel free to go 50:50 white wine and water to infuse a more fruity flavour) and leave for at least 30 minutes, preferably a good few hours. This will prevent the board from burning and subsequently burning your salmon. Place the salmon (no prep needed, the skin will protect the underside from burning), garnish with a few slices of lemon and she's ready to go.

Instructions: keep a nice steady temperature of 225F/110C and cook for around 4 hours. No glazing, moping, spritzing or anything required at all. Pull once internal temperature reaches 145F/65C. For a little more bite, pull 5-10F earlier. Bon appetit.