The fish needs to soak overnight in a brine. The brine consists of 2 cups Coarse Kosher Salt and 1 cup Brown Sugar. Then add enough water to cover the fish.
I sprinkle Tony Chachere's Creole Seasoning all over the fish just before I put it on the smoker.
It does take about 3-4 hours to smoke the salmon. Depending on the heat and if you prefer it dryer then you can smoke it longer.
The temperature gauge on the smoker is warm, ideal and hot. It is best when the temperature is just below ideal. If you cook it too hot and too long then the fish will become too dry. You can see from the picture I smoked three types of fish. I smoked Salmon, Tuna and Kingfish.
