Remember that "smoked" salmon is different from Q'd salmon. smoked is cold-smoked (it's awesome when done right, but not Q-smoked). Grilled is everything else. Hoo's got it down... the less you mess with it the better it is. Q it at about 300-350 (or grill it), only takes an hour and you get plenty of smoke and you don't dry it out. my favorite is just butter, lemon, salt and pepper.
RonL- if you have to get rid of "fishy" taste you got some skanky salmon and it's only good for cold-smoking, but it would be better for fertilizer under your roses. :)
David - Beaverton
2010: maybe I'll get around to buying a license this year!
2009: well, you'd need to actually go fishing to have stats :(
2008: David 0, Steelhead 1
2007: David 0, Steelhead 2
Last edited by david; 11-19-2005 at 09:29 AM..