Last summer I bought one of those BBQs with the smoke box on the side. Here is how I cooked up some pink salmon I had vacumn packed a couple years ago from a trip to Campbell River.

I used the whole salmon and placed thinly sliced lemon in the center cavity. I then wrapped the salmon in water soaked paper towel. Then I wrapped that in tin foil. Baked the salmon for about an hour on low heat (about 250) in the smoker.

The fish came out with a nice alder flavor that wasn't too overpowering and was very moist and tender. Tasted wonderful! The hardest part was keeping the temp low enough in the BBQ!