Home Forums Hunting & Shooting Alaska Home built smoker

I agree with the basic summaries, but I like adding different woods together. A hint of hickory and mesquite is plenty on salmon, but I like it better for it...

Might have to smoke some reds using a different flavor of wood with each batch. I was going to try and knock it all out this weekend but I think i'll just do 1 small batch and wait for my smoke generator and controller to get here before I go hog wild with it all.

Anyone ever try pecan wood with salmon? Will have to try the cherry, it does sound good.

How'd your fish turn out?

I did about 13 reds on Saturday. Brined them for about 3 hours and smoked them for 7. They came out great, probably close to the best I have ever made! I let them sit for about 2-3 hours after I pulled them out of the brine and pat dried them and I believe that was the key, which was stated by a few here, in making my salmon turn out the way they did.

I have to do another batch next weekend and will try a different brine, one that i've made before. Thanks for all your help guys, you've taught me the proper way to smoke salmon and I appreciate it.