Blacken the peppers, either over a Weber Chimney Starter or directly on the flavourizer bars.
Place the pepper into a resealable bag and allow to sweat for 10 minutes.
Place the pancetta on a stainless tray and barbecue over direct heat for 5 minutes. Remove from the tray and allow to cool.
Peel the blackened skin off the pepper and slice into strips the same size as the salmon fillet.
Brush the salmon fillets with honey and place the pepper on top.
Finely chop the crispy pancetta and sprinkle on top of each salmon fillet.
Using the roasting method (in-direct method) and a handful of Hickory Weber Firespice Wood Chips added to the coals, smoke for 10 – 15 minutes. If using a gas barbecue, pierce the base of a drip pan, add the Hickory Weber Firespice Wood Chips and place over direct heat.
