Using a cedar plank is a great solution to keeping your fish from possibly falling through the grate.
Before you begin to smoke the fish, the planks and wood chips for the smoker will need to be soaked for one hour in water.
This will add moisture to the salmon, keep the planks from turning a dark brown or burning and add a sweet and smoky flavor to the fish.
You can season salmon fillets a couple of hours ahead of cooking time, allowing them to marinate and increase the intensity of the flavors.
Mix the garlic herb seasonings with the lemon juice.
Use your hands to rub this into each filet, coating both sides. Yes, this way the total cook time will be a bit longer, but it'll be worth it.
Half an hour before you plan to begin, get the fire started in your smoker.
The wood chips should be placed in a metal smoker box or wrapped in an aluminum foil bag.
Create holes in the foil bag, which will allow the smoke to rise up to flavor the fish.
Now it's time to place salmon onto the cedar planks and put those in the smoker.
One or two slices of lemon should be laid on top of each piece of fish.
You will need to check the salmon after about 90 minutes to see if more wood chips are needed.
It will take between two and two and a half hours for the salmon to smoke completely.
Using the meat thermometer, check to see if it has reached an internal temperature 150F or higher.
Using your grill mitts, carefully remove the planks from the smoker.