Picked up 2 lbs. of wild caught Sockeye salmon at Costco (skin on). I started to attempt to remove the skin but quickly nixed that idea, as I could see the result was not going to be pretty.
I then followed Walt & SconnieQ's suggestions on salt/brown sugar overnight brine. This morning rinsed thoroughly, patted dry and left in frig on wire rack for six hours. I then lightly brushed with pure maple syrup (no fake stuff when you live in NH).
Used about 1 1/4 oz. each of alder & maple, set smoker just shy of the 170 mark, and target temp on my Smoke thermometer at 135. I've got to somehow adjust my analog dial as the smoker temp was heading up toward 200. I turned the dial back and monitored a swing of about 154-185.
Hit target at 1 hour 25 minutes. Unfortunately the salmon had that white fatty substance on the surface (which I wiped off with a paper towel). Obviously need to keep the temp down more next time. Tried a bite and it was tasty, just a bit dry. Also noticed my wood had only charred.
So a few questions oh wise ones: Shorten the Smoke time next time out? And on the wood, used Smokealiscious pieces that were each about 3" long and 1" square in an aluminum "boat" inside the firebox. Should I split the wood pieces in half next time?, ditch the "boat" and just load in the firebox???
Sorry this has turned into a novel, just want to become better at this hobby!