
Sprinkled half the salmon with some Oakridge Habanero Death Dust.

Into the 020 smoker at 150 with a couple chunks of orange wood and after about six hours I bumped the temp up to 160. After a total of nine hours, they were finally done. Of course I had to try a couple samples along the way.

Turned out OK for a first try, but the thicker pieces didn't dry out quite enough. The thinner ones were much better.

Think next time I'll cut the pieces thinner, flavor was real good, and half of them were REAL spicy! Gotta love the Death Dust.