This one is even easier.
For the record, you'll find lots of variations on smoking salmon: different brine recipes and techniques, different times in the brine, different cooking and IT temps and different cooking times. Smoked salmon is very forgiving. I've even had the temps get away from me and once even forgot about the salmon and it smoked a few hours too long and IT was much higher than usual. Results were still really good.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1"