Whole salmon

Best guess would be to go to the search feature above ,or google,and adapt to your Cookshack -around 200�.

Off the top of my head I think I smoke salmon fillets for 2-3 hours. You might want to butterfly it, slicing to the side of the spine to the skin, then open it up like a book. Or prop the cavity open.

For flavor I like soy sauce mixed with pineapple juice, ginger, garlic, pepper. Marinate for 2-4 hours before smoking. I don't have the recipe off-hand. If you're interested I'll post it.

I have done 8 lb salmon that I picked up in Walmart. I brine over night with Mortons Tender Quick Salt. Rinse the fish at least 5-8 times to get the salt out. Smoke to 175 de using alder wood.

dennis,
thanks for the idea. new grocery is opening up and they have salmon on sale. after seeing your post i just remembered they have lemongrass and fish sauce. since friday is my long cooking day to keep from getting bored i always try something different and by using your idea i can put a thai spin on the salmon!!!!! thanks man
i am going to do it in the 150 and i got left over trager pellets that are alder based so thanks dave too!!!!
jack

Ed, I brine in rock salt and brown sugar.. about 24 hours. It draws some of the moisture from the fish and firms it up. Rinse well, force dry on a rack with a fan to form the pellicle (sp?), and smoke with Alder.. (maybe add a bit of apple or hickory if desired).

That's the way I remember the "pros" out at Bodega Bay doing it for mega years. Altho, if I remember correctly.. most dry in a refrigerator on a rack until the pellicle forms.. not out in the open air..

No added grasses or spices :-).. when we do salmon.. the smoking does everything that is needed.