I have smoked just about everything including alot of salmon. A charcoal smoker requires alot more attention than the others because consistent temperature is key no matter what your smoking. Try to maintain a temp of 190-195 if possible. A good recipe for brine is below but I use appx 1 hour per pound of fish. Rinse, pat dry and leave sit on the counter until the flesh feels "tacky" to the touch then smoke. Smoked fish is done when it flakes easily while pressing it lightly with a knife or fork. On larger pieces of fish you may want to test for doneness with an instant-read thermometer. Fish is done when the internal temperature reaches 140 degrees. I usually use hickory, I just think it tastes better.
• 1 U.S. gallon of water at room temperature • 2 cups salt • 1 cup brown sugar • 1/3 cup lemon juice • 2-3 T of your favorite rub This is enough brine for 10#'s or so.
[This post was last edited on 7/31/12 at 12:35 PM]