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Signing UpStep 1Materials
A clean, food grade tub to soak the salmon in.
3/4 cups salt (Kosher or pickling salt)
3/4 cups sugar
1/3 cup brown sugar
6 cups water
Food grade needle nose pliers (not from your workbench)
3 cups Hickory chips and a container to soak them in.
Charcoal briquettes, lighter fluid or charcoal chimney
Charcoal grill, coal tongs, spatula
Paper towels, tray (for carrying the fish), oil (for the grill), and an old, clean can (tuna works nicely)
Baste(s) (optional)
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To maximize my wood chips, I try to smoke a few fillets at a time. Brine all together and never re-use brine.
I've been smoking with a few more coals at a slightly hotter temp for about 2-3 hours. Sometimes a longer smoke at a lower temp my salmon has come out mushy.
http://www.healthcastle.com/farmed-salmon.shtml
Pretty sure you meant to say tongs, but maybe not. :P
I love smoked salmon with a passion, great instructable.