Temp and winds were near perfect (21*/10-15 mph. out of the NNW) to pull out the old Luhr-Jensen Big Chief to smoke my last king salmon filet from last summer's catch. This was originally an electric smoker but once the element burned out, I converted it to a charcoal/wood smoker with the help of my cordless drill.:biggrin: ! Used a basic salt, sugar, and brown sugar brine then rubbed with brown sugar and coarse cracked pepper. Fired up the Weber Smokey Joe with 4 briquets of K and a chunk of mullberry and sweet cherry. Added one briquet every hour for 4 hours. Never checked temps, just went by color. Turned out great.
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