I have just smoked my first salmon oohh boy will not by it at the store anymore when I can do this easy myselfhttp://www.pelletsmoking.com/images/smilies/tongue.png
Welcome from North Carolina. I cold smoke steelhead trout on my MAK quite often. I don't get to eat it as often as I would like. My family and friends see to that.
first I brined it with 1 cup of brown sugar and 1/2 cup of salt for 12 hours in the fridge, then I washed of so no salt or sugar where left and cold smoked on my MAK for about 6 hours the last hour I put it in the grill for 45 minutes, it were luverly