I decided to give smoking salmon a shot - this will be my first run at it, any words of advice??
I picked up a fairly large cut at Sams Club, no skin. From what I have been reading, I need to hit 140 degrees internal temp, which should be 1 to 1.5 hours or so at 225. Because I don't have skin on the fish I was planning on putting it on aluminum foil, sprayed with oil.
I plan to coat the fish with olive oil, add cinnamon and brown sugar to the top while in the smoker. I will not be using a cedar plank. I'll also be smoking baby back ribs, and a fatty at the same time.
So, what do you think?? Anything I should know or do to make it turn out awesome?!?!?
Thanks in advance!