My WSM is no longer a Virgin! Just took the salmon off, its delicious. I will say tho that it is not what I was after. As I stated before I wanted a salty/very dry salmon for a good appetizer/snack. It wasn't the WSM(of course)it was me. I think I know where I went wrong. I have actually smoked ONE time before this. On halloween I had my dads lhur-jensen(read:el-cheapo)little chef smoker. I threw some salmon on that had brined over night in water/iodized salt/and sugar. All that smoker uses is a hotplate with a little skillet on it for the wood. I used corn cobs when I did it. I didn't take notes when I did it but I remember it smoked for about 2 hours with smoke pouring out of every crevass the whole cooking time. When I took the salmon out it looked VERY dry, almost dehydrated and brittle. It had an excellent smoke flavor. THIS is what I was going for. Only thing was that it was TOO salty,(I also forgot to rinse after brining) and some parts of the fish looked very similar to a cold-smoked fish(raw-like). I ate it all tho /infopop/emoticons/icon_smile.gif . So when I compare the two cooks this is what I come up with and will fix when I try it again tommorrow /infopop/emoticons/icon_smile.gif . Shouldn't have used iodized salt, I will continue to use Kosher. The lhur-jensen is at least HALF the size of the WSM and I think I used less cobs on the WSM than in the lhur-jensen. Next time I will keep the smoke pouring out of the WSM. I will brine salmon over night as the longer brining will make for a saltier taste...ummm right?? One thing I'm not sure of is what temp. I KNOW that lhur-jensen couldn't have gotten hot at all. Please let me here the feedback.....
Ron
Ron