Ambassador of the month

Matt Pittman

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About Matt Pittman

Meet Matt Pittman, grilling expert and owner of Meat Church BBQ

Why I Grill

"I grill to bring people together and make great memories. Our lives center around food. What better way to spend time with friends and family than outside cooking and sharing a great meal."

Teriyaki Smoked Salmon


  • 2 full salmon filets
  • Meat Church Honey Hog seasoning
  • 1/2 stick of butter
  • 1 cup maple syrup
  • 4 cedar or alder grilling planks
  • 2 bottles of your favorite Teriyaki marinade (I use Veri Veri Teriyaki)


  • Prepare your smoker to a temperature of 275°F. (I recommend lighter smoking pellets for this smoke. Pecan, alder wood or fruit wood will pair nicely with the fish while not being too overpowering.)
  • Pour the Teriyaki marinade over the salmon filets and let them sit for 2 hours in the refrigerator. It’s okay if the fish floats.
  • After 2 hours remove the salmon from the marinade, rinse off, and thoroughly pat dry.
  • Season the salmon moderately with Meat Church Honey Hog on the flesh side. Allow to sit for 10 minutes.
  • Place the salmon on the grilling planks. A full salmon filet will require 2 planks.
  • While the fish is smoking, melt the butter and mix it with the maple syrup.
  • Pour the butter and syrup mixture over the salmon filets when the filets reach an internal temperature of 115 – 120°F.
  • Continue cooking the fish until it reaches an internal temperature of 125 – 130°F. This smoke will take around 35 minutes at 275°F.
  • Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!


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Who is HPBA?

Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More

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