1 hour prior to grilling:
Place the wood chips in a bowl, and fill bowl with water until the wood chips are covered. These need to soak for 1 hour prior to use. Drain water before using the chips. (See instructions on wood chip box for gas grill.)
30 minutes to 2 hours prior to grilling:
Rinse the salmon gently under cold running water, drain off excess water and dry with a paper towel. Place salmon in a glass or non-reactive container.
Rub or brush the salmon with the canola or olive oil. Lightly sprinkle the spice mixture on the salmon filets. Place the container with the fish in the refrigerator for at least 30 minutes, or up to 2 hours.
When you are ready to cook the salmon, remove from the refrigerator 15 minutes prior to use.
Grilling the salmon:
Preheat your charcoal grill using indirect heat. The salmon will not be placed directly over the coals or burner.
You will need about 40 charcoal briquettes, to cover about a third of the bottom grill. Using a chimney or pile, light the coals and wait until they are glowing red. Dump the hot charcoal out on the grate under one side of the grill.
Wait about 5 minutes for the coals to get a gray ash coating.
(A gas grill can also be used, heating the outside burners. Smoke chip boxes are available for gas grills.)
If using charcoal, place the wood chips on the coals. Oil the grill grate.
Place the salmon filets skin side down on the grill, making sure not to place directly over the hot coals. Cover the grill and open bottom and top vents half way.
Warm the barbecue sauce in a saucepan. Place half in a serving bowl for later. Use the other half to baste the salmon during the last couple minutes of cooking.
Salmon will take about 10 to 15 minutes to cook.
Place the salmon on a warm serving platter with the remaining EGW Barbecue Sauce on the side.