Followed bbally's step by step almost to the letter
So a big Thank You for the post.
I left the skin on,will not do that again picked scales for a few minutes.
Wrapped and cured 2 days pic of right before the desalting
Soaked for about 45 min. tasted a small piece nice not salty
Dried for close to 20 hours in the fridge added more Dill
Smoked yesterday with Alder and some Cob Pellets AMNPS lit
Smoked for about 4 hrs. temp in the smoker was 35* when I opened it used my torch to warm it up inside 47*
Covered and rested over night Bagels with Cream Cheese and Capers
Definitely better then store bought
Cut in half these are big Bagels
Thanks for looking