Salmon

This is the one I use.

Cardogs Salmon it is from Jim Minion,out in your neck o' the woods.

Mike- Here's another link with lots of good info:
http://www.3men.com/ I use this one here:
http://www.3men.com/threemen1.htm with good results.

Brian (in your neck of the woods- Bellingham)

Mike - I went to Langara Island with Oak Bay Marine Group in July of this year. What an awesome place. Loaded up on Salmon and Halibut, with some big Lings mixed in. I have had my 009 for 2 years but have yet to cold smoke Salmon in it. I need to try it, and will post results. I have done hot smoked, but prefer my Weber Kettle. It gets much hotter and allows me to carmelize the edges after lightly curing in salt, brown sugar, teryaki glaze and dill, this without overcooking it. Also, I've noticed that even fresh fish can stink up the Cookshack. Good luck.

dudes
I just smoked 2 salmon 3.17lb and 3.27lb I used the 3 men fish smoking brine process
brined for 4.5 hrs
rised off excess brine
dryed for 1 hour in fron of a fan
used 2oz apple wood
but one on middle rack and one on top rack
smoked for 2.5 hours
Note: (I have a smokette and at this time no meat themometer)
When I took them out the thicker parts were so succulent and jucie I ate about a half a pound the thinner parts were perfectly dry yummm
I've made a smoked salmon alfrado sauce, salmon salad.
so my big question is how long will a vacume sealer keep my fish (cause I gave most away, now I'm quite the popular guy) and which is trhe best.
later

I've been doing salmon and trout in the Cookshack for about a month now.

For Salmon I've been using Sockeye, cured in a dry brine until the puddle forms and then dried and cold smoked. It's been going alright, the cookshack doesn't want to go below 100, but that's fine, I've been having great results up to 130-140 with temperatures peaking around 160.

Trout I've been wet brining, and my results have actually been so good that I'm considering a switch to wet brine altogether.