It's a keeper

mountainman,congrats on your CS purchase.yes the CS products & all of the people @ CS,& the CS forum are great.this is where I learn a lot.again welcome to the proud crowd.

Post how you did your salmon. My wife wants me to do one.

The salmon was pretty simple (just a quick test).

I took a look through some of my resources and decided that with a wife new to smoking but loving fish, I should keep it as simple as possible. And allow for any sauces to be added after smoking as needed.

Where There�s Smoke suggested that nuggets would take an hour or so.

Smoke & Spice suggested sprinkling rather boldly with salt and pepper and allowing the fish to sit for 15 to 20 minutes before smoking, then smoking for 35 to 45 minutes for a � inch fillet.

The COOKSHACK Smoked Foods cookbook suggested a fairly complicated recipe but I liked the smoking it at 200 degrees with 1 ounce of hickory for 1 and � hours.

My fillets were � to 1 inch in thickness with the skin on one side.
I simply lightly sprinkled with salt and pepper, and allowed to stand for 15 or 20 minutes then smoked them skin side down for about 1 and � hours at 200 degrees with one ounce of hickory.

We loved them. My wife had some of hers cold the next morning and is still smiling (she would not let me finish it for her that night)!

At this rate I may even tell her what I paid for the smokette