I just saw an old episode of Good Eats and Alton was smoking two whole salmon filets in a cardboard box using an electric coil cooker, a cast iron pan, and sawdust. Do people really do this or was it for the show? I've got about 15lbs of salmon caught in WI on Lake Michigan and am wondering the best way to smoke it.
By the way, I don't even have a smoker yet but just trying to get into it. I'm considering a 18" WSM as I've read a lot of good things about it being a good smoker for a greenhorn.