Well i've done lox style cold smoked and grilled salmon before but this was my first try at cured and fully cooked salmon. Sockeye was on sale for 8.99lb so i grabbed a couple peices cured it overnight and smoked it today.
I used Bob's brine http://www.smokingmeatforums.com/for...ad.php?t=13365
and then smoked at 180. I actually smoked at 180 figuring it would be hot enough to smolder my apple chips but no go. I wound up dropping the temp an hour in to 150 and using my cold smoking setup for smudge. Took about 3.5 hours to complete.
Photos to follow....
I used Bob's brine http://www.smokingmeatforums.com/for...ad.php?t=13365
and then smoked at 180. I actually smoked at 180 figuring it would be hot enough to smolder my apple chips but no go. I wound up dropping the temp an hour in to 150 and using my cold smoking setup for smudge. Took about 3.5 hours to complete.
Photos to follow....