can yall learn me on smoking salmon.
i have a webber smokey mountain cooker that will smoke it i think.

Half and half brown sugar and salt, layer fish and dry brine mixture, for about 12 hours.
Remove and rinse off, put on drying rack with fan until dry to the touch. Place in smoker keep temp under 110F.
If it gets too hot you will just cook it. That's okay too, except that instead of "smoked" salmon you will have "kippered" salmon.

waggler, what's your favorite for smoking chips for the salmon?

Jack

Big papers and a strong torch.

It used to be alder. But then I found that my native friends in the Bristol Bay area use dead, punky cottonwood. That is now my favorite; never any acrid taste, it makes a very clean smoke

Dry Cure salmon recipe.

In the link, entire step by step recipe. Let me know if this help you or not.

Thanks waggler. I'm pretty much with similar thoughts after several hundred pounds of Yukon kings done with punky cottonwood (actually, balsam poplar).

Jack

^^^^^^
I'm pretty sure we're taking about the same tree, but I'll bet cottonwood found in the lower 48 will have exactly the same smoking characteristics.

The balsam poplar (Populus balsamifera) in Alaska that everybody calls cottonwood smells the same as the delta-leaf cottonwood (Populus deltoides) that I have here at my place in Idaho. I suspect you're right in that they would make the same fine smoke. Again, thanks.

Punky Cottonwood is my favorite wood here in Nebraska for smoking everything from Catfish to Deer Jerky. When in Canada for smoking Lake Trout we use punky Poplar.

For a wet brine we use 1 gallon of water, 1 cup salt, one cup brown sugar. Then dump enough brine to cover fish in plastic tub or bucket. 10 hours for fresh, 8 hours is usually enough for previously frozen fish. Over brining doesn't seem to hurt, once its full of brine its done taking in more.

One of my favorite ways to transport Lake Trout from Canada to Nebraska is in zip lock bags full of brine. 13 - 14 hour drive and their done brining. Usually just take out, quick rinse and put on racks to dry b4 smoking.

Will this work on any other type of fish ? Fresh water fish that is .

We smoke tuna with brown sugar and salt.

thanks yall feel like like i been to fish school for shore

Never tried punky cottonwood my go to is corn cobs try it great smoke and no acid nice and mild.

Corn cobs Huh Ever tried to smoke anything else but fish with them?
just

one cup brown sugar[dissolved] per gallon of water enough kosher salt [dissolved] to float a medium egg per gallon, as for wood maple ,cherry, or apple , cold smoke for 6-8 hours and then bring temp up to 170 for one hour

Enough water to cover the fish, add enough salt to float and egg. If the fish are oily 8-10 hours, dryer fish 6-8 hours. I use green maple, cherry, apple.
When you take the fish out of the brine, rinse off and pat dry. If racking go ahead, if you put skin down I poke holes in the skin. If hang leave the door open on the smoker for about 20-30 min. to let the moister out.

Pretty close to how I do it.I put brown sugar in with the salt brine though.I like apple wood.I also honey glaze the fillets when they have about half hour to go.

What the heck is "punky cottonwood"? I mean I've heard of Punky Brewster, but....

"Punky" is when it is starting to rot. "Spalted" is a similar term.