We caught salmon last Friday and you know how it taste better fresh so we smoked 2 20 pounders on Saturday.
My step son has an awesome recipe and it was melt in your mouth salmon.
Hey you guys, this was so easy and came out so good.
Rub the fish liberally with garlic butter spread inside and out, season with Johnny Seasoning, and fill interior with sliced red bell pepper, green bell pepper, red onion, and orange. I used rib racks upside down to hold the fish.
I let the temp get away a little and it went to 250. I had planned on about 225. I did get it down. For heat I used mesguite lump charcoal and apple wood for smoke. Smoked for about 1 1/2 hour. Let rest for 1/2 hour and dig in. Both salmon were close to 20 pounds.
Now I'm ready to go fishing again!