So I'm trying two new things today. 1st - I've never smoked salmon on my new WMS so this is a total WAG (wild ass guess) for me. 2nd - this was a spontaneous decision so no time brine. I've never not brined smoked salmon so this will be interesting. I added a fish rub and a little brown sugar to the top of each piece and that's about it.
Smoking at 150 (if any of you have WSM smoked salmon experience is this a good temp?)
Wild caught Sockeye for the fish
Using a combination of Apple and Hickory
Figuring this will take 4 hours...
I was really good at hot-smoking salmon on my old, cheap grill so I'm hoping to lean how to do it on this one.
Here it is with the rub. I used a towel to try to soak up moisture since I didn't have time to form a pellicle. I'm cutting all sorts of corners with this one..hahaha
Into the smoker they go
I'll take some more pictures later.