After reading some prior posts on smoking salmon I decided to go fishing at Costco and try some after finally getting the shelter built and door mods completed on the Master Forge gasser. Details on that in this related link http://www.smokingmeatforums.com/forum/thread/104113/master-forge-vertical-gasser-mods#post_602357
I combined a couple of methods wanting some for finger food snacking and having dinner as well last night. Put the tail piece in at 250 with cherry wood and let it smoke for about an hour and 15 minutes for the snack piece. Removed that and slid the dinner pieces in, bumping the heat down to 225 for an hour smoke, adding another chunk of cherry wood. Coated all pieces with olive oil and used my Cajun Spice blend for me and just seasoned salt for her. The salmon for dinner was moist and turned out delicious. The snack piece was firm but not dried out and is resting in the fridge now for later use. Had some leftover salmon from dinner as the pieces were large so I'm adding it to some deviled egg goo, whipping it up in a food processor, and bringing the deviled eggs to a family thing tonight. The mods worked great and dinner was a hit. Thanks to Al, Bear and Ross for the salmon techniques.
snack piece....extra 25 degrees and 15 minutes firmed it right up
Cajun on the right....mild on the left. Dunno why my piece is bigger....225 for an hour