Originally Posted by callmaker60
I am thinking about smoking some salmon, how does one use it in a meal, or is it just something to nibble on?
Hot-smoked salmon might be the most spectacular thing I serve. You can do it with fillets, but best is plunking a whole spatchcocked Alaskan salmon onto the table with smoke still rising from it. It cooks as it smokes, and I serve it when it hits 130F internal. I've seen a table of 6 demolish a large salmon. I use alder, but another mild wood might work as well.
Hot-smoking is much easier and quicker than cold-smoking, but it only keeps for a few days, so you have to finish it quickly, what a shame...