A little off the cuff today but wife bought a fillet of Salmon so I whipped up a quick brine with salt, water, brown sugar, garlic, onion, and apple juice. It will probably only get brined for 3-4 hrs. Have to eat the stuff tonight I think so I was thinking of smoking for an hour on low heat, then moving to the grill to get em done. Curious if there is a thread floating around about the different common cook methods, temps, internal temps, times, results, etc? Seems like a LOT of people cold smoke Salmon for 10-14hrs but I would be concerned with it drying out? How does the flavor differ from grilling? Does the cold smoke remove most of the fishy taste? Wife is not a fan of fish in general. Winning her over will be a huge win in my book. HOwever, I ain't gots the time to go all in today. Am I comparing fish too much to chicken?