Start by taking off the fins on your salmon and scoring the outside of the skin. Lather with oil and season with a little sea salt on the outside and inside of salmon. In a bowl, mix your kosher salt and water till it is a nice sand texture. Place a layer of salt on your baking sheet and top with a layer of lemon slices. Place your salmon on top of the lemon slices. Stuff your salmon with lemon slices and dill sprigs. Top your salmon with more lemon slices and cover with more salt + water mixture until completely covered.

Using Cowboy Charcoal, fill two chimneys full of coals, light and let preheat for your smoker for high heat (400F). Top with wood chunks for added smoke flavor.

Add your salmon to the smoker and cook for about an hour or until the internal temperature reads about 140F. Once done, pull off and let rest for 5-10 minutes.

Over the leftover Cowboy Charcoal, simmer your shallots, white wine vinegar and white wine for about 4-5 minutes. Add butter and heavy cream. Stir and let simmer over low heat for 5-10 minutes or until thickened.

Pull salt off salmon, peel back skin and cut into filet. Top filet with cream sauce and chopped chives. Enjoy!