Hey out there! I'm glad to join this community of smokers and foodies. I am a trained chef with 20 years experience in the restaurant biz and an active food blogger. I use only a little chief for my smoking and other than smoking clams once, halibut once, and turkey once I smoke Alaskan salmon exclusively. Having lived on the Kenai River for years(back in the 80's and 90's) I have smoked Pink Salmon, Red Salmon, Silver Salmon and King Salmon(my fav) and have messed around with different wood chips but mainly use apple/alder mix. I usually brine in the teriyaki marinade for 6-8 hours, then air dry for 2-4 hours before firing up the little chiefs. I consider myself an expert salmon smoker(with 30 years of smoking) and am happy to help you all in any way I can to get a tasty salmon treat.
post #1 of 5
2/5/14 at 12:21pm
SmokingMeatForums.com Top Picks
post #2 of 5
2/5/14 at 12:29pm
post #3 of 5
2/5/14 at 1:15pm
- 22,052 Posts. Joined 1/2011
- Location: Whitehouse, TX (East Texas) just South of Tyler
- Points: 2772
- Select All Posts By This User
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.
post #4 of 5
2/8/14 at 5:34am