Smoked salmon

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Sockeye + alder = probably what they serve in heaven.

Can't tell from the pic...Steaks?
Watching and cheering.
 
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Sockeye + alder = probably what they serve in heaven.

Can't tell from the pic...Steaks?
Watching and cheering.

Three filets cut into five pieces each. From now on, I'll let the fish monger filet the fish for me. I butchered the heck out of this poor guy. Fortunately, I bought the third filet. You can guess which one will pose for pictures.[emoji]128132[/emoji][emoji]128055[/emoji]
 
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Sounds good to me.  I do a lot of Salmon and Alder then chased with Apple is my favorite.
 
I have been using Italian spice pellets from Todd on salmon.    Works great.
 
You only cold smoking?

They look beautiful.

No, sorry for the confusion. I just didn't preheat the smoker this time. The Bradley only goes down to 120, which is too warm to start at. By starting cold and paying attention to the temperature and turning off heating element as needed, I'm able to keep it around 100 for the first hour or so, then I'll move it up to 120 and finish at 140 for the last hour or two.
 
No, sorry for the confusion. I just didn't preheat the smoker this time. The Bradley only goes down to 120, which is too warm to start at. By starting cold and paying attention to the temperature and turning off heating element as needed, I'm able to keep it around 100 for the first hour or so, then I'll move it up to 120 and finish at 140 for the last hour or two.
 
Looks great.  What wood did you decide to use?   The Italian Spice pellets that Adam mentioned sure sounds interesting.  Might need to add some to my next Todd order.
 
Looks great.  What wood did you decide to use?   The Italian Spice pellets that Adam mentioned sure sounds interesting.  Might need to add some to my next Todd order.

I used Alder. The spice pellets do sound interesting.
 
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