question on smoked salmon

Hello,
Yes I also find that smoked salmon taste better after being refrigerated for a day or two...
The only problem is keeping your "crowd" from eating your "master piece" before it has had time to aged.
I am getting ready this Morning to put a couple of filets in a Webber smoker that I have rigged up using a flexible aluminum hose to a Luhr Jensen "Big Chief" as the source of smoke. Perhaps a futile attempt at "Cold Smoking", but I got this idea from someone using 2 "Luhr Jensen" smokers.
I just hope no one comes to visit today and sees my rig...I would get locked up for sure

Could be something as simple as the smoke dissipating. A number of people have mentioned that their smoked foods the next day don't taste as "smoked".

i think your on to something there, smokin.
i have noticed that smoke dissapating thing
lately but i thought it was just me. im talking butts, though. first day after smoking, taste great. second day, not as smokey. third day, what smoke? hhmmmm.. perhaps i am not wrapping the tight enough? maybe not just air tight is needed but air free also///////

I don't think the smoke is dissipating, I think something else is happening. I think the smoke flavor may be reacting with the oil in the salmon. I noticed that my sense of the oil content of the fish changed. It seemed to be less oilier the second day after smoking than the first day. Of course, similar things may be happening with the butt (reactions between smoke and meat). It may also be due to further oxidation of the smoke or smoke/oil combo.

Pete

I use the glad ware disposable tupper ware looking thingies to store my meat in the fridge and it seems as though the smoke taste increases after being in these airtight containers.