So you skipped the salt curing, cleaning, pellicle formation steps, and just went with a rub overnight? When I do my salmon on the gas grill, just give it a quick rinse, pat dry, and sprinkle with blackened redfish season. Leave it in the fridge for a few hours to let the seasoning soak in, then on to the pit. Skin on. Cook to 130 deg internal temp. Just did some last night, and it turned out great. Didn't really think about doing it on the smoker, until I read your account. I need to read up on more stuff. A newbie as well. Only one smoke in to ownership.
We lived in Alaska for four years. Got really used to having fresh salmon available for at least a few months out of the year. And got hooked on it. So it's still part of our regular diet.
Your salmon looks really good. Did it have a smokey taste? On the gas grill, it doesn't really. But does have a nice crust, and very moist inside. My initial thought on the smoker was that it might be a bit dry.
