Poached Salmon Steaks

Remove the drip tray from the smoker and place 1/4 inch of water in the base with 2 lemon slices. Place rack into the smoker and place salmon with basil leaves and lemon slices on top of rack. Close lid and cook for 15 minutes per pound. In a separate saucepan reduce 1 cup of smoky stock and cream. Add the remaining sweet basil and serve with the salmon. Delicious.

**Next time you are going to make chicken stock, try smoking the chicken bones for 1 hour with 4 tablespoons of hickory chips. Proceed with your regular stock recipe and you will find your stock has a very earthy taste that works well in creating those special sauces.