Let's talk Salmon. Recipes anyone for kippered/smoked salmon?

Thrill

Alright gang, I just came back from an awesome fishing/camping/rafting adventure in the Alaska bush, and I have about 40 lbs of silver "coho" salmon to play with.[p]We had our fish shipped back to Atlanta by a meat/fish packing company. We had them "kipper" a couple of the fish, and top it with some lemon-pepper seasoning. You eat it cold right out of the fridge. It is absolutely awesome! [p]My question is two-fold. [p]My first question is how to replicate the above process using the Egg. Any ideas on how to kipper salmon on the Egg?[p]My second question is for brine recipes. I believe that to kipper the salmon, you need to first soak it in a brine mixture. Any ideas for salmon brine recipes?[p]Thanks! Any help is most appreciated. Down here in the south, all I know how to do is fry up catfish![p]Thrill

EdF

Thrill,[p]You can start with these guys: [p]http://www.3men.com/smokeit.htm[p]- Ed

Thrill

Thanks Ed,[p]Just what I was looking for![p]Thrill

EdF

Thrill,[p]I followed their method to do a bunch of whiting (sort of like giant smelts) a few weeks back. One of the local fisherman, who's eaten a lot of smoked fish in his time, said it was the best he'd ever had.[p]- Ed

BarbieQ

Thrill,
I can also vouch for the "3 men" site. I have made some stupendous smoked salmon using their method. Makes my mouth water just to think about it! Good luck with yours!