Soak apple wood in water for at least 30 minutes.
Place salmon in baking tray skin side down, and brush with Scotch, then pour the remainder over the salmon.
Brush salmon with extra virgin olive oil, then place in the fridge uncovered for at 30 minutes to one hour.
Once the salmon has become dry to the touch, remove from the fridge.
Light briquettes and let them heat until they become ashy.
You will be cooking using the indirect heat method so tip equal amounts of hot briquettes on the left and right side under the cooking grate.
Add chips or chunks on top of briquettes and replace cooking grate.
Drag salmon out of baking tray onto a fish safe surface, then tip out excess liquid from baking tray left behind.
Place the baking tray upside down and then place the salmon on top and sprinkle with salt. Alternatively, you can use foil, if you have trouble fitting your fillet on the baking tray.
Place on top of the cooking grate and cover the grill.
You should make sure your grill has medium airflow to allow the smoke to emanate.
Keep your grill at a steady 250 fahrenheit and cook for approx. 1 hour.
Once salmon begins to flake, remove using a large fish spatula, allow to rest for 5-10 mins before serving.