Hernlem
Knows what WELOCME spells.
Smoked an Atlantic Salmon filet this morning. The pieces were dry brined overnight with 4:1 brown sugar to kosher salt and then rinsed and patted dry. Pieces were set on to a lightly oiled cookie rack and air dried in front of a fan for a couple hours for pellicle formation. Smoking was done on the top rack of my UDS with a pizza pan on the lower rack for heat deflection. Apple wood for smoke. I used my smaller charcoal basket for this job and used only one intake and then only opened a crack to try to get very low heat. Even so it was up to 200F by 1.5 hours and 225F by 2.5 hours when I stopped. Lowest temp measured in thickest pieces was 157F.