New here, not to smoking....

[SonnyE]

So, I'm wondering, am I doing 'it' all wrong?
I love to smoke fish. In my younger days, I would catch a limit of planted rainbow trout and because they were like mush because they were raised in warmer water, instead of snow melt stream water, I'd smoke them.

My way has always been very basic and simple. An electric element as a heat source, and a pan or can as a wood burner.
Put the meat in, a handful of whatever (chips) of hickory I could buy, and when the smoke died down, add more.
Never worried about temperatures, never brined, if I seasoned it was just a bit of salt and pepper like if I was eating it right then. (Minimum amount)

Now, I'm retired. Most of my places near me to catch fish have been closed, or planting stopped because some environMENTALists say the DFG is planting non-native fish, and most of the coast is a sanctuary. Not that anyone would want to eat anything out of the cesspool anyway.
So I fish in the freezers of Costco or Sam's Club. (Membership required, but no license)
My 'catch' usually consists of a bag of portion sized, flash frozen, vacuum packed, skinless Salmon. And usually each reel in is 6 pounds. It works for me.

I like Hickory for my smoke. It has a flavor I really like. I could smoke a shoe with it and enjoy it.
I did recently try brining, and a recipe, but went back to my simple ways for my next batch.
I normally package each piece, then freeze the whole batch. Then consume them as desired.
Lately making a kind of dip out of some and eating that on crackers.

I guess I'm just old school. Smoke to preserve and flavor.
I'm the only one around here that likes my smoked fish, and that's fine. More for me.

Both the dog and I are still kickin. So I must not be doin it too wrong.

OK, so throw your recipes at me.

 

[cmayna]

But if you like your recipe, why would you want to see our recipes? :D What is your recipe for the Costco salmon? For basic smoked salmon, I do a very simple non iodized salt over dark brown sugar mix for the dry brine. Brine for 4-7+ hours depending on thickness of each piece. Smoke at lower temps starting at 130*, ending up near 150*. Alder and Apple wood.

Not only do I like it, all my friends do as well.

 

[SonnyE]

But if you like your recipe, why would you want to see our recipes? :D What is your recipe for the Costco salmon? For basic smoked salmon, I do a very simple non iodized salt over dark brown sugar mix for the dry brine. Brine for 4-7+ hours depending on thickness of each piece. Smoke at lower temps starting at 130*, ending up near 150*. Alder and Apple wood.

Not only do I like it, all my friends do as well.

Fair question = Curiosity.
Mine is a bit of salt and pepper and 5-6 hours of smoke.
I used a recipe off the Internet, kosher salt and some other seasonings. I was trying to try something new
I got a box of Alder pucks for the Bradley (120) and gave those one whirl so far. I ate it, but I didn't really like it. :p
Tomorrow I'm planning my batch with salt and brown sugar brining. Just completely simple.

 

[SonnyE]

Simple worked great.
Laid up the salmon pieces, covered well with my Brown Sugar and Salt mixture, covered and let it rest in the fridge 15 hours.
I did give the pieces a quick cold water rinse, not all of the mixture had dissolved. (Too much mixture?)
Smoked the 3 pounds of Salmon 4 hours with Alder, them brought to 146* internal temperature, and checked flakiness.
Both I and the dog think it tastes really good. Put all but one nice piece in the deep freezer.
Oh, and I made a double batch of dip too. 2# Cream Cheese, 1/2 cup plain Yogurt, Granulated Garlic, black pepper, cyan pepper, seasoned salt, Dill weed. :D
The Cyan gave it a nice little kick.

Next time I think I'll use Hickory again. I just like how it bites.