"tmfast" > wrote in message
news:FMErg.1381$Ep.325@trnddc08...
> 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?
>
>
>

I'm willing to bet that those 'small packages' are cold smoked and not hot
smoked like we do over burning embers of wood.

I rarely brine salmon anymore but instead just sprinkle black pepper, ground
chile, a little dill and a little salt and smoke it skin side down at about
250 or so until the fish is firm and the yellow oil puddles appear on the
surface. I think this takes just under an hour, but can't recall as my
brain becomes more feeble due to age and general mismanagement.

Jack