Well, I couldn't decide what I wanted to smoke this weekend so I went with Lox. I have never done it before or any fish for that matter, so I am pleased to announce that I don't think I screwed it up! I took two ~1.25# filet sections, skinned them, rubbed them with 2 Tbs of Sea Salt, 2 Tsp Brown Sugar, and 2 Tsp dill, let them sit in the fridge for 12 hours, rinsed them, dried them in the fridge for about 3 hours to form a pellicle, then cold smoked them in my MES 40 with my AMNPS filled with Oak, Cherry, Apple and Maple pellets for 5 hours. I don't want to brag (and I have never had lox before) but it tastes good! Hopefully it tastes like it is supposed to!! I like it at least! Salty, Smoky Goodness! Here are some pics!
Two pretty filets
One rinsed off after overnight sit, one waiting for rinsing.
Almost good enough to eat already!
Thin Blue Smoke
Just cleaned my window. Looks good, eh?
All Smoked Up
And oh so tasty!
Thanks for looking!