Salmon Smoker

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Original poster
Feb 1, 2014
Hey out there! I'm glad to join this community of smokers and foodies. I am a trained chef with 20 years experience in the restaurant biz and an active food blogger. I use only a little chief for my smoking and other than smoking clams once, halibut once, and turkey once I smoke Alaskan salmon exclusively. Having lived on the Kenai River for years(back in the 80's and 90's) I have smoked  Pink Salmon, Red Salmon, Silver Salmon and King Salmon(my fav) and have messed around with different wood chips but mainly use apple/alder mix. I usually brine in the teriyaki marinade for 6-8 hours, then air dry for 2-4 hours before firing up the little chiefs. I consider myself an expert salmon smoker(with 30 years of smoking) and am happy to help you all in any way I can to get a tasty salmon treat.
Welcome from one Salmon smoker to another.  I have two Big Chiefs which are dedicated to King Salmon since the wife catches a butt load during the season.  Where are you now located?
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]
I live in North Baltimore, Maryland, but go back to Alaska every year to fish and smoke. The great thing about vac-packed hot smoked salmon is that it last for well over a year. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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