Yoshida's and Ginger Smoked Salmon

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smokinhusker

Legendary Pitmaster
Original poster
I had a piece of salmon thawing in the fridge and thought about putting it in some brine...changed my mind. Marinaded in Yoshida's Original for about an hour, added grated ginger and popped it on the smoker at 200* with alder for about an 1-1.5 hrs (IT was 135-140). Threw one of the leftover twice baked potatoes on with it for about 45 minutes and it was dinner!

Just put in the smoker

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After about 45 minutes

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Done!

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My dinner! The other half doesn't like salmon and since he's out of town, it was perfect for me!

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Thanks for looking!
 
This looks fairly cut and dry. I plan on smoking some salmon and a standing rib roast for Xmas so I'm looking for simplicity an this looks like the winner for salmon. No never smoked salmon or a standing rib roast. Any pointers on the salmon? Something a beginner might miss in this process, I get my wood chips from lowes apple or cherry is my choices. I could order alder. Thanks in advance. Oh foil on the bottom of salmon when smoking or no.
 
There's a ton of different brines for Salmon.  I use a dry brine with a ratio of 4/1  Dk br sugar / non iodized salt.  I prefer Alder for the wood flavor.  Salmon is on a rack with no foil.  The only possible foil would be at the bottom of the smoker to catch drippings.
 
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