Hickory chips
1/2 cup finely chopped celery
1/4 cup chopped onion
3 tbsp. butter or margarine
4 cups herb-seasoned stuffing croutons
2 tbsp. snipped parley
1/2 tsp. salt
Dash pepper
1 8-lb. whole dressed salmon
1/2 cup butter or margarine, melted

Soak hickory chips in enough water to cover about 1 hour before grilling. Drain chips. In saucepan cook celery and onion in the 3 tablespoons butter till tender. Pour over stuffing croutons. Add parsley, lemon peel and juice, salt, and pepper. Toss together till well combined. Spoon into cavity of salmon, skewer or tie closed. In covered grill arrange slow coals around edge of grill. Sprinkle some of the dampened chips over coals. Center foil pan on grill, not directly over coals. Place fish in foil pan. Close grill hood. Grill till fish flakes easily when tested with fork, 1 1/4 to 1 1/2 hours. Brush fish occasionally with melted butter. Sprinkle hickory chips over coals every 20 minutes. Serves 10 to 12.