Nothing like fresh caught salmon in the smoker.
Dry brine 2-1 brown sugar and salt with a little garlic and onion powder and some cayenne pepper. Usually overnight in the fridge then rinse in the morning, dry and add some CBP or other seasoning of choice then let dry for 2-3 hours minimum. Adding a little honey will give it more of a candy look. Start the smoker low, no matter how you cook salmon if you see the white crud bubbling out of the meat it got too hot too fast. I up the heat every half hour to hour until it is set at 190 maybe 200 no need to go higher than that. I keep it in smoke for 3 hours then just continue to cook until done. The pic is some Kokanee from earlier this year. If my other pic loaded it is a few kings and a coho we caught in November
Dry brine 2-1 brown sugar and salt with a little garlic and onion powder and some cayenne pepper. Usually overnight in the fridge then rinse in the morning, dry and add some CBP or other seasoning of choice then let dry for 2-3 hours minimum. Adding a little honey will give it more of a candy look. Start the smoker low, no matter how you cook salmon if you see the white crud bubbling out of the meat it got too hot too fast. I up the heat every half hour to hour until it is set at 190 maybe 200 no need to go higher than that. I keep it in smoke for 3 hours then just continue to cook until done. The pic is some Kokanee from earlier this year. If my other pic loaded it is a few kings and a coho we caught in November
