Hot smoked salmon. All pictures are, clockwise from top, Traeger Sweet Rub, Traeger Souvlaki Rub, and Montreal Rub.
Light coat of EVOO and heavy heaping of rub. Put on a cookie cooling grid over a drip pan, in the refrigerator uncovered for 24 hours.
Remove for 15-20 minutes before starting smoke. Squeegee as much rub off the filets as you can with your finger. Add a very light dusting of the Sweet and Souvlaki rubs back on. Leave the Montreal alone; it is strong. The filets will look a little dry and firm.
PS legs up, drip pan with water for humidity, and grid. I used Oak smoke (because it was all I had), but usually use a fruit wood.
Smoke at 150-200 until internal is 130. Time seems to be very variable. Check it at one hour.
Cool, and serve on crackers with cream cheese, onions or cucumbers.
Pics to follow.
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys