Decided to change it up again. Smoked a Sockeye Salmon over Apple and finished with a maple syrup glaze. Also added a few chunks of the salmon to an asparagus risotto. Asparagus was also smoked. Enjoy! Did a liquid brine and refrigerated for ~5 or so hours: Added a little pepper and air dried outdoors with a fan for 2 hours and the on to the WSM: Plated view with Risotto and Asparagus. Brushed maple syrup on the Salmon with 30 or so minutes to go: Thanks for Looking!