Reply to "Pics-Smoked Salmon from Go to Show"

ribdogMember

This past weekend, I was fortunate to find that the Fresh Market here locally had fresh Copper River Sockeye salmon. Based on Mr. T's posts on brining and smoking salmon, I decided to give it a try.

It came out perfect! I smoked them at 180 on my pre-IQ4 FE100 for about an hour and a half using some peach pellets. Everybody loved it. It got served with a mushroom risotto and a broccoli gratin. Very nice meal! Thanks for all your help, Tom! I could not have done it without your instuctions.

6/6/117:22 AM

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