Nice having chefjake and Bodofish around for the culinary brining/smoking intricacies:cheers: chefjake- I like your candy-looking glazed salmon. They look almost as messy as spare ribs but probably better tasting!:chef:
I, too, brush on a little of a teriyaki/brown sugar/apple juice mix for a sweet smoke but only brush it on at the beginning (too hard to get at lower rack in the cheapo Brinkmann).
As for mediocre fishing skills, you aint alone:eye: We'll leave the professional level to the
Now for the chef:geek: pros- how do I get rid of the excessive curdling on my fish? The flavor is absolutely fine (use about 4:1 ratio brown sugar/salt plus apple juice/ water wet brine with some teriyaki and couple other variables thrown in) but the fatty stuff on top aint very attractive. My cheapo Brinkmann maybe has something to do with it? It burns hot plus I put a lot of alder chips in to smoke it hard which produces even more heat. I odn't have the patience to babysit it too much but usually unplug it a coupel time to slow it a little bit. Total smoke time about 2 to 2 1/2 hrs (like I said, smokes hot).
The lower pic shows the clear pellicle formation (that dark blotch on one fillet is shadow from faucet arm cuz the light is above it). The first pic shows the obvious fatty residue.
"Its the coming back, the return which gives meaning to the going forth. We really don't know where we've been until we've come back to where we were. Only, where we were may not be as it was, because of whom we've become. Which, after all, is why we left." -Bernard Stevens Northern Exposure