I smoked some salmon last night. Let it sit in the refrigerator for several hours in teriyaki sauce, took it out and sprinkled some seafood seasoning on it. I let it sit out for 30 minutes while I preheated the smoker at 225 with 3 oz of hickory. When the Elite started smoking, I put in the salmon. After 45 minutes, I took the salmon out.
It had a rich color, tasted great, and had a perfect flaky texture. The Cookshack Elite came through again. Really makes the smoking process very simple. It requires very little attention, if any. Simply put in the salmon and come back when it's time to take the salmon out. How great is that?
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