I’d read you could smoke salmon in a charcoal barbecue grill using a hot smoking technique, so I decided to try it with some fresh chum fillets I’d just cleaned. Chums make good fish for hot smoking because they are a fattier salmon and so stay moister during smoking. The fish I had was caught the previous day by local reefnet fishermen here on Lummi Island.
I made the brine/marinade shown below and soaked a couple of fillets overnight in the refrigerator. The next day, I took the fillets out to drain and dry slightly. I also put a couple big handfuls of alder chips (purchased at Yaeger’s Sporting Goods, 3101 Northwest Ave., Bellingham) in a bowl of water to soak for a few minutes. Continue Reading