I had to get away from the goose sausage for awhile so my wife wanted some smoked salmon. So i mozied down to the store and threw my line out and cought some fresh frozen wild salmon fillets Made a brine with water, rum, brown sugar, crushed bay leaf, salt and brined for 24 hours. Next into my Bradley 6 rack. Going with apple smoke. A good time to try out my Stainless Steel heat deflector to. Smoke is rolling. 170* For 1.5 hours then PID bumping to 175* for another hour. Now lets see how the Mrs likes it.