Ok I'm planning on smoking a chicken, a fatty stuffed with cheese, and an Alaskan pink salmon. It's a whole salmon and weighs about 10 lbs. I have rub to use on the chicken and the fatty (Wolfe rub and some Famous Dave Chicken spices). I am thinking of brining the chicken in some apple cider I bought today.
My questions are how long should I expect it to take if I keep the smoker around 200 degrees? Never having smoked salmon before, I am completely clueless on what to do with it!!
Any helpful advice appreciated!!!
Thanks!
My questions are how long should I expect it to take if I keep the smoker around 200 degrees? Never having smoked salmon before, I am completely clueless on what to do with it!!
Any helpful advice appreciated!!!
Thanks!