I have a 1.63lb salmon that we "caught" at the store. I am wanting to smoke it tomorrow. I've got a MES with amazen pellet smoker. I have no idea where to start. I've smoked brisket, pork ribs, chicken, turkey, but never fish!
With this small a piece of fish, I imagine I'll have to use a low temperature. Any advice?
2. Brine? If so, how long what any suggestions on what I should use?
3. I imagine I should rub something on it. I saw someone mention EVOO - not sure what this is. Any other suggestions?
4. Do I stick in the temp probe and cook the salmon to some target temperature?
5. Anything else I'm missing?