Several of my friends have said they think my smoked ham has too much
smoke flavor-my brother said the ham was pretty good once they cut off
the dark part.
Keep all the brisket for myself-know the smoke on the brisket would
gag my friends-so eat it all myself.

Wow But after talking to a local guy who sells lots of smoked
salmon-learned this: He smokes large filet's for about 30 minutes at
225F and then into a convection oven to finish the cooking process.
He too got complaints about too much smoke flavor.

Here is the kicker-he said he has wrapped salmon in Saran wrap to
control the amount of smoke it gets. Have a small 7# whole salmon to
smoke-what I plan to do is wrap one half in Saran-supposedly ok to
400F and leave the other unwrapped and keep the smoker at 220-225F
till the internal meat temp his 140F.

Comments/suggestions