I used this recipe right out of the Bradley Recipe book that came with the smoker (can also be downloaded from their website in PDF format). I used alder pucks. I used Atlantic salmon from Costco that has no skin on it. Smoked for the 3 full hours. I used cans as weight, not sure why, but it said so.
1.5 kg (3 lb.) fresh salmon, filleted,
45 mL (3 tbsp.) coarse salt
25 mL (1-1/2 tbsp.)sugar
15 mL (1 tbsp.) coarsely ground black peppercorns
Preparation for Curing:
Leave skin on salmon and cut fish it in half
Place one half of the salmon, skin side down,
in a ceramic dish with sides.
Rub very well with the mixture of salt, sugar
Spread a good covering of dill
Rub the second half of the salmon with the salt
Place the second half on top of the dilled first half,
skin side up.
Cover with foil, then weight down with cans,
or a wrapped brick.
Refrigerate for 36 - 48 hours, turning occasionally.
Baste with the liquid as it accumulates. Be sure to
weight it down each time.
Note: The salmon will give off a little liquid.
Remove the fish and scrape away the dill and seasonings.
Pat dry. Let air dry for 1 hour.
Place the cured salmon, skin side down,
on oiled racks.
Cold smoke for 2 - 3 hours or until very lightly
browned. This will vary depending on wind and
The results and pics are on this post:http://forum.bradleysmoker.com/index.php?topic=13303.15
Turned out great. My family and friends devoured it.