Freshly smoked Salmon

[Ahab]

Fresh smoked salmon right out of my backyard smoker.  Salt and brown sugar brine, and then smoked with alder wood chips at low temperature for a couple of hours.  Very tasty.
 

[Prakhonchai Nick]

Aroi mak mak!

[Bigbus]

Where do you do this Ahab..

I bring smoke salmon back with me from Vancouver.....My favorite is the Indian candy...the next feed for the boys Feb 16th....

[CO-CO]

Could probably make a half decent nam prik

[sao baht]

Looks nice , and unlike some else's Salmon a friend tried once .........Bone Free 

[Ahab]

Where do you do this Ahab..

I bring smoke salmon back with me from Vancouver.....My favorite is the Indian candy...the next feed for the boys Feb 16th....

I am in Hawaii. I bought the salmon at the store (fresh Atlantic Salmon, probably farm raised) for 6 USD per pound (approx 400 Baht a Kilo).  I have an old metal locker in my backyard that I have turned into a smoker.  I like the lightly smoked (soft) salmon.

[Ahab]

Could probably make a half decent nam prik

I will eat it on a bagel with cream cheese, capers, and sweet Maui onions (thinly sliced).

[Bigbus]

So you like the Lox....I like the hot smoke...Indian candy very sweet but also very good....

I used to smoke fish in a old double door fridge and and a hot plate, then put the chips in a cast iron frying pan....filled the inside with racks and away you go...made up a similar brine..

I head back to Buriram in mid Feb and bringing some hickory wood chip and some more liquid smoke...will have to see what I can come up with....

[Ahab]

So you like the Lox....I like the hot smoke...Indian candy very sweet but also very good....

I used to smoke fish in a old double door fridge and and a hot plate, then put the chips in a cast iron frying pan....filled the inside with racks and away you go...made up a similar brine..

I head back to Buriram in mid Feb and bringing some hickory wood chip and some more liquid smoke...will have to see what I can come up with....

I grew up in Tacoma Washington (a great place to be from) and we used to smoke trout, salmon, and smelt in an old metal refrigerator with a hotplate (the same setup as you used. It worked great). One night we were smoking a batch of trout, sitting in the kitchen drinking a couple of cold ones when we noticed an unusual orange flickering light reflecting off the large pine tree in the backyard. So we went outside to see what was causing it only to discover that the cedar shingles on the side of the house had caught on fire. Luckily the fire was not too big and we were able to put it out with a couple of garden hoses. Fat dripping from the smoking the fish had ignited causing a fire, a drip pan was added before the next time the smoker was used and this never happened again.

For smoking fish I would recommend Alder, Apple, or Cherry wood. Hickory is good for meat, good luck

[Ahab]

Aroi mak mak!

Krup!

[nookiebear]

Looks lovely.....