Smoked Salmon, Barbecue University-Style

This whiskey-flavored smoked salmon combines the virtues of hot smoking and cedar paneling. Dry brine in a sugar-salt mixture perfectly seasons the fish. Cedar boards can be purchased at grill shops and cookware stores. To cook on a gas grill, place dried, soaked wood shavings in a disposable aluminum mold directly on the hotplate of your grill.
Transfer the whiskey and salmon to a large zippered plastic bag. Refrigerate for 1 hour, turning occasionally. Drain; drain the salmon.Combine the brown sugar, pepper, salt and zest in a large bowl. Place one-third of the sugar mixture on the bottom of an 11-inch x 7-inch baking dish. Add the fish; sprinkle evenly with the remaining sugar mixture. Cover with plastic wrap and refrigerate for 4 hours. Wash the fish well and dry it.Soak the grill board in water for 1 hour; drain. Soak the wood shavings in water for 30 minutes; strain.Remove the grill rack; set aside. Prepare the grill for indirect cooking, preheat on both sides to medium heat, avoiding heating in the center. Keep the temperature at an average level (325°). Drop the wood chips on the coals. Place the grill rack on the grill rack. Place the salmon, skin side down, on a board in the center of the pan, away from the heat. Cover; cook for 30 minutes or until just cooked through. Serve with ground pepper and lemon slices, if desired.