Starting Smoke Day with Salmon

[Mike Freel]

Since we are home for Smoke Day this year, instead of visiting our daughter, I thought I would get in the spirit by smoking some salmon. We had one section on crackers as soon as it was finished. Just a simple Salmon Rub from High Mountain Seasonings.

 

[Michael Richards]

I have yet to do Salmon on my WSM, but it is on my short list. Your looks great!

 

[Bob Swaskoski]

I've never done salmon either but that looks delicious. Time/temp?

 

[BrianCal]

I’m doing salmon tomorrow, you set the bar high, now I need to nail it !!!

 

[Jan M.]

Never seen salmon done on a WSM but it appears that it works great!
I’ll give that a try in the future.

Looks really delicious.

Jan

 

[ChuckO]

Excellent

 

[Mike Freel]

Smoked it at 180-200 degrees for about 2 hours

 

[Bob Swaskoski]

Smoked it at 180-200 degrees for about 2 hours

Thanks Mike, I think I can handle that!

 

[Cliff Bartlett]

Wow, great looking spread Mike!

 

[Jim Lampe]

add my name to the list of "never done salmon on the WSM"
Yours looks Awesome!!