Actually, my first time cooking fish of any kind, using any method. I don't do fish. But my hubby loves salmon, so I bought a 1 pound piece at the meat store and came here for recommendations. I will say that when it was done it didn't smell fishy at all, so I stepped outside my comfort zone and had a bite. Then another bite. And another. I had no idea it would be so good! My first thought was that it tasted like chicken. Really moist and flaky chicken. And hubby loved it. Thanks to all the posts here for giving me the confidence to try something completely new. Next time I'll make enough to share with some neighbors. We're always sharing each other's smoking experiences. Here's what I did: a wet brine of about 1-2 qt water, 2/3 cup sugar, 1/2 cup salt, 1/2 cup teriyaki sauce. Set in fridge overnight. About 15 hours later I took it out of the brine, forgot to rinse it, but I patted it dry. After about 5 hours had a decent pellicle (not a perfect pellicle but I was impatient). It was shiny, just not as shiny as some pictures I've seen. Brushed it with a honey/water glaze. Put it in my #1 at 190 degrees until IT reached 140 (for 1 hour 45 minutes). Used two handfuls of alder wood chips. Used a small loaf pan with water. I did tent it to keep the smoke inside longer, but next time I will try without the tent to see what we like better. I have nothing to compare it to, but DANG it was moist, flaky, smoky, and beautiful. This experiment was a raging success! I'm so relieved 
Andrea
Andrea
