Just to get started, I bought some frozen salmon from Aldi's a small discount grocery store because it was relatively cheap and I didn't know what I was doing.
I brined them 1 lb of fish per bowl with kosher salt and brown sugar for one hr.
I let them dry attempting to form a pellicle but I was kinda rushed to get them on so I don't think I dried them enough, they were sorta tacky to the touch though.
They cooked fast, about 1 1/2 hrs at 180-200. they got up past 145 deg. so off they came.
Not too bad, maybe a little dry, the mesquite wood made them a little strong to eat it out right, but I bet I can mix it up into some cracker dip and it's going to be great.
I do feel confident enough to spend a few more $$ on some fresh fish sometime, MMM I can't wait!
On the smoker!