So here is a bit of Salmon that I did up last weekend. Salted it for about 45 minutes to get the juices flowin, then rubbed it down in World Market's Tequila Lime Fish rub, then cooled it over night in the fridge. Smoked it over Alder for a touch over 3 hours at 205* until the internal hit 135*. Let it rest for an hour in the warmth of some towels and a cooler. Then into the fridge for later eating on crackers with cream cheese. Turned out Fan-Tab-Ulous. http://picasaweb.google.com/chetgalv...77261282237810 Wrapped and Rubbed. http://picasaweb.google.com/chetgalv...77240979842546 Whole Fillet. http://picasaweb.google.com/chetgalv...77284159384786 Side view before eatting. Sorry about the links, still can't seem to get the pics to load into the post itself.