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My first attempt at smoked salmon
So I tried my hand at smoked salmon on the ole uds. I just posted my first few cooks in the pork section, now for the fish. I started with about 15 lbs of salmon from last season's runs, mostly reds (sockeye) and two filets of silver (coho).
I made a dry brine with three cups sugar (2 brown and 1 white) and one cup kosher salt. I cut the fillets in half and sliced into 2" strips just through the meat. I put a layer of the brine down first then rubbed a couple fillets and put them in the container skin up. I alternated so that they were meat to meat and skin to skin.

I put them in the fridge overnight and rinsed them first thing in the am. I patted Derry and put them on racks to dry. After 8 hours they had formed a nice pellicle.

(Ignore that shriveled little fella on the left there )
I tossed them on the uds and tried to keep the temp as low as possible but I struggled to keep it below 200 like I would have preferred. They cooked a bit faster than I would have liked, (done in3 hours), but they still had great flavor.

I wanted to try some sweeter ones too, so I basted one fillet of red and a half fillet of silver with agave syrup before and during smoking. It turned out delicious and its my kids favorite!

As always thanks for looking and feel free to criticize or ask questions!
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Really nice lookin' chow there!!  
What wood did you use?
"Once I thought I was wrong, but I was mistaken."
Tom, smoker of meats and fine cigars
UDS, Vicking grill

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Nothing to criticize there. 
I could do some real damage to that !
Cal 
Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet
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I used Apple, it ended up being a really good compliment to the sweetness from the brine and the glaze
Thanks guys!
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Yeah Chester, I wish I had an arctic vortex. I didn't set a trap line this year thankfully because I probably wouldn't be able to get the snowmobile out to it. Heavy rains wiped out a lot of snow yesterday
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Looks delicious ... I'm ready for some salmon
No chickens were harmed in this statement. But it doesn't mean I didn't want to.
Plank Owner ..................
I didn't fight my way to the top of the food chain to be a vegetarian!

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Looks like they turned out great! 
Thanks for posting the brine recipe and tips as well.
The last batch I did with a dry brine and this time I'm trying out a wet brine.
I'm getting ready to put a batch of silvers on the UDS today.
Like you, I usually try keep the UDS at 150 degrees or lower.
If the white stuff starts cooking out of the fish it is cooking too fast and/or too hot. About three hours or so seems to do it.
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