Here's a nice piece of Copper River Sockeye Salmon that I smoked up. I brushed it with EVOO and smoked with Whisky Barrel Oak Chips. That's it. No more, no less, sometimes ya just don't mess with perfection. I smoked until I could pull the skin off and back into the smoker to finish.
Edited by meateater - 5/24/10 at 4:03pm