1. Toast the spices in a hot, dry pan until fragrant. Allow to cool slightly and grind to a powder using a pestle and mortar or spice grinder. Set aside.
2. In a separate bowl, combine the sugar and salt. Spread half the mixture into a deep tray, creating a layer at least ½ cm deep.
3. Place the salmon fillets onto a board flesh-side up. Spread ¾ of the spice mix evenly over the surface of the flesh. Place the salmon skin-side down into the tray with the sugar/salt mix. Cover the salmon with the remaining sugar-salt mix. Cover the tray with cling film and place in the fridge for 4 hours to cure. Remove the salmon and discard the sugar/salt mix. Gently rinse the salmon under cold, running water to remove excess sugar/salt mix. Pat dry, cover and place back in the fridge for 4 hours.
4. To smoke, place 150g charcoal on the charcoal grid inside the 4K. Press the fast-flame ignition button and leave the charcoal to burn for an additional 10 minutes.
(If using a gas barbeque, get ambient temperature to 90-120°C with the lid down. Create smoking basket with aluminium foil, place chips in basket and light). Place 30g of hickory smoking chips next to the charcoal (not on top of the charcoal) and allow to smoulder for a few minutes. Lay the cast-iron grills on, followed by the pizza stone with the riser grill on top of it. Place the salmon onto a sheet of greaseproof paper and place on the riser grill. Close the hood and leave the salmon to smoke for 30 minutes, leaving top valve open fully and bottom valve on one.
5. After 30 minutes, (40-50 minutes on gas barbeque) remove the salmon from the grill and place onto a plate. Sprinkle over the remaining spice mix and use a fork to flake the meat.
6. Serve with a salad or with sour cream and crunchy bread.
Wine match: Chardonnay, cool climate Shiraz or Pinot Noir.