So how did the smoked salmon turn out? Pretty damned good.
Marinated overnight in low-sodium soy sauce with just a pinch of brown sugar, then patted dry and dried in front of a fan for about four hours. Ready to smoke.
A combination of alder and applewood goes into the cocktail shaker.
Two temperature probes - one for the internal temperature of the salmon and one for the ambient temperature of the smoker. We want to keep the ambient temp around 160 - 170.
Fire it up.
Riley's on salmon watch. The bear was, too. Probably smelled the salmon. We could hear her moving around in the trees, and she popped her head up a couple of times.
Done after about two hours.
Next time I'd like to get more smoke on it so I think I'd start the cold smoke earlier and let it just smoke without heat for an hour or so, then start the heat. But it was pretty damned good.
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