Good morning all. I plan on firing up the smoker this Memorial day weekend. My wife wants me to smoke a salmon. As I have never smoked a salmon or any other kind of fish for that matter I am seeking advice on the best way to go about doing this. I have a simple and small vertical smoker charcoal on bottom water pan above two wire racks nothing fancy. Any advice or wisdom that can be parted with would very much appreciated.
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Here is what I use. It turns out awesome. I prefer to leave skin on. In my smoker it helps to protect the meat better from the heat.
The secret to great salmon is patience and bringing temp up slow.
Be sure and post your results. We love pictures!!