Flammlachs (Flame grilled Salmon)

Made myself some Flammlachs in my Kamado (The bastard).

How I prepared the charcoal:
I filled about half of the basket with the divider, put in 2 fire lighters to the side of the divider, and then filled up the basket some more, so the heat started a bit lower instead the top of the charcoal.

Then I pre-heated my Kamado to 200 Celsius.
I also put a disposable tray in it to prevent the marinade/drippings from dripping into my "The bastard",

afterwards I dropped in the smoking board into the tray, and have grilled the Salmon till a internal temp of 63C