Ok so I brined a Salmon fillet. I know I know...just one fillet? Well my wife does not like fish, it was $10.99 a lb and this is my first time smoking Salmon. If it turns out good then I will smoke more next time ::) So I started the glazing process and want to know if it is ok to let it glaze in the house at 70 degrees or out in the garage where the temps are much cooler? And also using Kummok's recipe do I apply smoke for the entire time or just the first couple hours?
Cooler is better...40°F to 50°F is real good, especially with a fan.....I apply smoke for the entire 3.5 - 4 hours but not everybody does....it's about your own personal taste...try applying smoke for the first 2 - 2.5 hours and see what you think...better to go light at first (I also enjoy the deepest dark beer!)