Thank you to all who gave advice on salmon. For today's smoke I decided to stick to the standard farm-raised salmon instead of the wild Alaskan - I'll save that for a minimally-seasoned pan grilling session to keep the natural flavors intact.
The boys of Cardogs have my everlasting thanks. That is some GOOD smoked salmon. I made a nice yogurt/dill/lemon zest/caper sauce to go with it. Mmmmmmm...
Here's a few pictures, if you're interested in seeing any of the prep.
Regards to all from Oklahoma!
Keri C, smokin' on Tulsa Time
The boys of Cardogs have my everlasting thanks. That is some GOOD smoked salmon. I made a nice yogurt/dill/lemon zest/caper sauce to go with it. Mmmmmmm...
Here's a few pictures, if you're interested in seeing any of the prep.
Regards to all from Oklahoma!
Keri C, smokin' on Tulsa Time
