Went fishing at Sam's and picked up a couple of salmon fillets. Put one in the freezer for cold smoking later but hot smoked this one.
Soaked in a brine solution for 2 hours. Removed, rinsed and dried then placed in the fridge overnight before smoking.
Seasoned it up and placed in the smoker (MES 40) with the AMNPS and some maple pellets. Let it smoke for 3 hrs and you end up with outstanding smoked salmon! I cannot get over how sweet maple smoke is!
Here they are in the smoker..You can see some smoke comming up from the botter from Todds product. I pull the tray out about 1.5 inchs and remove the chip loader. I might try leaving the chip loader in next time as it seems my pellets are burning up pretty quick....a whole row in less than 3 hrs.
TBS and my high tech chimney! It works, but long term i want to get a piece of 3 1/2 in stainless exhaust pipe. I am think of rigging it some way with magnets to hold it in place and so that it is removeable. I also want to look into putting an adjustable vent where the chip loader goes and just leave the loader out.
The final product! (minus 1 piece as it got snatch off before i could get a pic!)