Hey all,
I am looking for some fresh new opinions on how to smoke salmon in a
vertical water smoker. I have "a weber smoky mountain". I have seen all
their advise on their bullet site.
I dont like the brown sugar brine, I can taste it. don't like it. I use
lump with alder chunks, but still tastes like charcoal, not that smoky. Last
time I just did a sal****er brine for 1 hr, let it dry for 2 hrs. Smoked it
over lump & a few alder chunks for 3 hrs. Better, as there is no sugar
taste. Still taste like coal. I am trying to get as close to the salmon I
find in those small packages from Alaska.
Does anyone have any advise?