I smoked salmon today. It was really amazing. I had about 1.5 pounds. I brined overnight with kosher salt and brown sugar. I rested the fish in the fridge for around 7 hours.
I placed the salmon in the smoker (SM066) at 150 degrees for two hours. For the last hour I turned the heat up to 175 degrees. I pulled the salmon at 140 degrees. I used apple wood and brushed on straight maple syrup every hour.
With only a pound and half of salmon, my temps ran about 5 degrees above. I set the temps at 145 and 170. The smoker ran at 150 and 175 for the entire process. There was a few spots of albumin on the salmon.
Next time I will cook at 140 degrees for the first two hours.
I oiled my grates but the skin still stuck. I must not have used enough.
Nice smoke and maple flavor.