smoking farm raised atlantic salmon, simply

smokeypete

eve before last i looked at the filet that had been in the refrigerator for a couple days and thought something should be done with same. mixed up 4 cups of water with a half cup of kosher salt and a half cup of brown sugar.cut the filet in half, let it sit skin up in a glass baking dish on the counter two hours. set up egg for indirect with water pan, stuck the fish (on elevated grill over water pan) in for two hours at 190 degrees (new tru tel worked fine) let it cool for about half hour and wrapped it in saran wrap and stuck it in the refrigerator. last evening i had guests over for spatchcock chicken and served the salmon with crackers while awaiting the chicken's emergence from the tanning booth. it was very good, guests raved.

smokeypete

i forgot to mention that i used about three fist sized mesquite chunks for smoke, small detail.