Soak apple chips for at least 30 minutes to 1 hour. Start charcoal bbq. Nestle salmon fillet in aluminum foil and cut small 1 inch slits in several places on bottom. Sprinkle with black pepper, red pepper flakes and hickory smoke salt. Place lemon slices on top of salmon. Sprinkle soaked apple chips on top of ready bed of coals. Place fish at 6-8 inches above coals. Tightly shut bbq lid. When smoke dies down, sprinkle more chips. Smoke until fish is firm in the middle about 2-3 hours.
Other Notes
A wild rice pilaf and a mixed green and herb blend salad go very well with this dish.
