What to put in the smoker this weekend?

[Bailey Guns]

Kinda new to the smoking thing. This was a first attempt at salmon. Yes...it was as good as it looks. Maybe the best salmon I've ever had. Wife did a dry brine and then air dried it for several hours. I did the smoking part. Brushed it with maple syrup about a half hour before taking it out. Cooked much quicker than I thought. We did about 3 pounds. After seeing how well it turned out we're gonna load that sucker up with about 10 pounds next weekend.

[Rumline]

Kinda new to the smoking thing. This was a first attempt at salmon.

That looks great! What wood did you use to smoke the salmon and what temp? From the photo it looks like you got a tight/firm outer "skin" on the meat. Is that correct or was the texture pretty consistent throughout?

[Bailey Guns]

That looks great! What wood did you use to smoke the salmon and what temp? From the photo it looks like you got a tight/firm outer "skin" on the meat. Is that correct or was the texture pretty consistent throughout?

I just used some alder chips and set the temp at 200. The outside is just slightly firm...inside is moist and flaky. Only left it in the smoker for about 2.5 hours. Smoke for first hour or maybe just a little longer.

BG is getting some of that NW salmon. Lucky bastidge.

Yeah...it's a pretty nice perk to living up here.