with 8lbs of salmon. Brined it for 3 hours then rinsed and patted dry. Let sit on racks until pellicle formed then brushing with maple syrup and using Hi-Mountain Salmon Seasoning.
Should be on the smoker no later than 12:30pm.
Don't worry, pics to follow....
Should be on the smoker no later than 12:30pm.
Don't worry, pics to follow....