Offset .. I am not an expert. At this point I am new to the art of smoking. I have not smoked fish yet , but am gearing up for the local season in June ( rod/fly )
Here is a link to a BC recipe
http://www.anglingbc.com/index.cfm/page/105/Indian.html
There are expert salmon smokers on this site .. ask for Candied Salmon advise ... it should pour in ..
The above recipe will tell you a few things .. you smoke with alder .. you cold smoke for days
You will need to experiment and chase that taste you experienced .. consider that maybe the salmon you tasted was done in a traditional way .. honey instead of refined sugar .. ocean water as brine .. all these factors may affect the end product, but the basic recipe is there and you can try it and adjust it to suit your tastes.
I actually will not be smoking til the latter part of March .. back deck has no canopy and my MES has the electronics so not water proof .. I will be building a shelter and all the local pretreated wood is under snow and ice .. so will wait til the first warn spell :-)
Have fun gathering a recipe and enjoy this form ..
As you will be smoking at a low temp ? ( recipe is unclear ) .. read about cold/low temp smoking in the MES .. use search .. you may want to consider the
AMNPS product .. lots of info here for reference and the designer/manufacturer is a form member .. so all questions will be answered .......
R
