That was the best smoked Salmon I gave ever eaten. It received rave reviews at the Christmas party! Even those who usually don't like salmon were telling me it was excellent!
I pretty much followed Mr. T's instructions word for word. Bought a 2 pound sockeye fillet and cut it into 3 equal pieces. Brined for 18 hours, rinsed, patted dry. Then air-dried for 3 hours on kitchen counter. Then decided to put a fan on them while I preheated the SM025 to 200 degrees. I used a 3 oz chunk of red alder. Took about 1 1/2 hours for salmon to reach 145 degrees, then I reduced smoker temp to 180 and let the salmon cook for 30 minutes more before pulling. The fillets were deep red and smelled amazing! I let them cool slightly then immediately vacuum-sealed them. One chunk was eaten at the party (with cream cheese and Triscuits) and I kept the other 2 for Christmas day.
One word, Mr. T .... Ridiculous. This is now my go-to recipe for smoked Salmon.
Todd