Purchased two 4 lb whole wild salmon at Walmart. We did a salt brine, and than smoked for 2 i/2 hrs in our smoakette at 225 deg . It came out better than we ever expected. Last week we did the other sammon the exact same way, and it came out a little dry. Any suggestions? [EMAIL][/EMAIL]web page

Your finish temp will dicate the moisture content of the finish product. Once the internal temp starts reaching 160� it will start being drier than you may want.
Pull it off at 145 to 155� and you will find that it will still be moist.
Jim

Dave,

Listen to this man, he KNOWS seafood!

Hey Jim, good to see 'ya around. thought about your gang at this year's Memphis in May.

How long did you brine?
What was your brine?
What wood did you use?


Thanks

Smokin'
Missed not being at MIM but too busy with working and the catering business is really taking off, wonder what would happen if we went out and started looking for business.
I trust you had a good time. Looking forward to the next time we can get together.
Jim