I am very much new to the smoking world and to this community in general. After reading many posts on the subject, I definitely have a good idea as to how I want my salmon to be once finished, but would like some helping in getting there.
I am using a Masterbuilt 30" Electric Smoker (no window).
My preference is to get somewhat thick salmon steaks that end up flaky and moist but with a great smoky flavor.
Those are the basics, I truly look forward to your replies!
Los Angeles, CA (Seriously!)