Cut salmon into its size portions you want. Lay out skin side down and cover with rock salt for 1 hour. Remove salt rinse and pat dry portions. Refrigerate uncovered until tacky (can be held overnight in fridge). Smoke with apple wood (Alder will work as well) @ 120ï¿½ for one and a half hours. Raise temperature to 150ï¿½ for another hour and a half. Finish at 180ï¿½ until salmon has reached 140ï¿½ internal temperature about two hours.
In the bradley I only applied smoke for the first 1:20 came out great. I know this recipe sounds too simple but it is really good. My dad and I got the recipe about 15 years ago from a gentleman who sold smoked salmon at a roadside stand on the WA coast and literally would smoke a ton at a time. Give it a try and let me know what you think.
PS This also works well with skin removed. You may have to adjust the temps/times for the cookshack. Try it you will not be disapointed.