Smoked salmon is a relatively inexpensive alternative to beef, and a lighter alternative to pork. It's also just as easy.
For this cook I bought a 2.5 lb filet, marinated it in lemon + lime juice with a coating of Dizzy Pig Raging River Rub for roughly half an hour, then placed it over a layer of sliced lemons (MadMax showed me this trick) in lieu of aluminum foil. I used an indirect setup with platesetter, and used drip pans filled with water + lemon + lime juice. I also threw in some cherry wood chunks for a light, fruity smoke flavor.
