Smoked Salmon

Brine overnight in ziploc bag. Brine volume is enough for 1 bag sockeye salmon (~10 pieces).

Cover with blue towels for 5 minutes to soak up liquid. Set in front of air conditioner to create pellicle. Set out on rack in fridge overnight to harden pellicle.

Spray BBQ rack with oil.

Remove basket, narrow snake Kingsford briquettes around edge of mesh tray, 2 briquettes deep. Alder pellets between briquettes and wall.

No water pan.

Close two bottom vents under charcoal, other vent wide open. Top vent 75% closed until about 120° then 90% closed.

Start cool and warm up. Try to stay below 125° for 5 to 7 hours, take off when able to flake it, before it gets dry.

Mop surface of salmon with blue towel occasionally to remove weeping liquid.