i have a 1/2 salmon to cook. I just cannot seem to get this right.
I want to smoke it.
I have 1 of those barrel smokers, with a water pan & a lid.
I am going to use pecan wood, & no charcoal.
Any tips
Thanks

I suggest you google up some recipes. #1. The flavor of the wood #2. The Brine recipe and amount of hrs in the fridge and why. #3. The glaze..REAL Maple syrup and orange juice. #4. The temps.

smoked salmon
I have use this recipe or similar a number of times. The absolute key is the temp. You do not
want the albumin, (the while stuff) coming out of the fish during smoking.

alderwood FTW.

Cedar plank

wow
this happened , the white stuff
i think i overcooked it

smoke tube in the bradley without turning the bradley on, COLD smoked all we brought back from Alaska , every meal.

triman, please explain the details on this. I would like to try it.

look at this, I have cold smoked several time using it: https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M

Alder

Alder

I always do it the same way. Place salmon pieces (filets with no skin) in a grilling basket. Brush each side with olive oil. Season with Old Bay and Tony C's. Grill over a small batch of charcoal with a chunk of wood of choice (pecan, hickory, mesquite) with lid partially closed for app. twenty minutes turning as needed. Take off grill, rub one side with butter, and squeeze lime juice on it. Everyone loves it.