Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Have a 2.75 lb salmon fillet to smoke today. Seasoned with evoo, dill and lemon pepper. Smoking at 225-230 (depending on the wind) in the Brinkmann. I'm using the alder that desertlites sent me in exchange for apple.
Thats some mighty fine looking salmon there dawn. I really like Alder with fish and shrimp too. I use it all the time. But you got some good color on it too. Great Job
I pretty much use the Brinkmann all the time. I like playing with the lump and wood too much, lol. I still use the Bradley if it's going to rain or if Matt (my 12yo) wants to smoke. I also use it as an oven for finishing the butts or chuckies in.
Ok, now they're huungry. They were hovering and stealing samples as I was cutting it up so it looks like a hack job.
They kids loved it as usual, hubby's comment was "It's ok, I like the other better", guess he prefers the oak smoked salmon. He's an "old stick in the mud" as far as food goes. He likes it the original way and usually doesn't care for any variations on it. Oh well.