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.