Smoked Salmon this morning!

[Robert S.]

Smoked 3 salmon fillets in WSM this morning. Used simple recipe & instructions found on this site:
http://www.salmonuniversity.com/rs_htss01_index.html (added a little white wine to liquify brine)
Smoked 5 hours at about 160* Used crescent shaped charcoal basket from kettle and started with about 10 briquets. Used apple wood chunks. Threw on 4 or 5 briquets every couple hours. Bottom vents closed most of the time. Had no problem maintaining temp.
Here's what I ended up with! Had to cut up one of the fillets to get it all on.

Robert

 

[Robert S.]

I almost forgot. my favorite way to eat this is to take a ritz cracker, smear a gob of cream cheese on it and top it with a chunck of salmon. mmmm.

 

[Josh Z.]

Robert,

That is some excellent looking fish. I really like the look of the crosshatch and I like the idea of getting more smoke on the fish.

I normally don't have access to affordable salmon with the skin on, but next time I see some I'm going to have to snatch it up and try that method.

Keep up the great work.