All you northern guys that catch your wild salmon & cook it fresh, I really envy you. That being said I got my pole & net & went to Sam's. When I saw the salmon in the cooler I snagged one with my treble hook, netted it & brought it home to smoke. It was filleted & skinned. I cut the belly & tail off so the main piece of meat would be the same thickness, kind of like St. Louis style ribs, then I coated it with EVOO & cajun seasoning. Onto the smoker at 215. I put it on cold with the smoker cold & cold water in the water pan. The idea was to cold smoke it for 30-40 minutes while the smoker got to temp.. Here it is just on with the TBS flowing. Normally I don't put a probe in the salmon, but I really wanted to know what the it temp. was when I usually take it off. I set the therm for 140 and it went off in about 55 minutes. We checked the salmon & it was done. One thing I learned is that you don't want to overcook salmon. You are much better undercooking it. My wife Judy is a salmon expert & she can look at it & tell when it should be taken off the smoker. Here it is ready to eat. Juicy & moist with that cajun spice. Judy said it was ready & she was right. I posted more than 1 pic because it was so juicy & tender. It just melted in your mouth. Hope you can see that in the pics. Thanks for looking folks, hope you enjoyed the show.