Smoking Lake Michigan Coho and Chinook Salmon

[vinnes]

Hi:
I am Ltbill a retired Marine and avid fisherman and I just purchased a Model BT1S1 Bradley smoker from Cabellas today.
What I am now looking for is help or guidance in smoking my Coho and Chinook Salmon from Lake Michigan.
For the past 10 years have had a smoke house do it for me and they did a great job but started to get a little pricey.
Normally we serve the Salmon cold with cheese and crackers at the VFW on Friday nights and it is a great hit, I just don't want to mess up what has become a tradition for the past 10 years.
Any help from beginning to end will be greatly appreciated.
Semper Fi
Bill

[KyNola]

Thank you very much for your service Lt.  Try looking in the Fish section of the forum for help on smoking your salmon.  There is a "sticky" there for Kummok's smoked salmon that is pretty much legendary around these parts.  Lots of other good information there too.  There is also a recipe website you might want to take a look at www.susanminor.org  The recipes are by Bradley owners and the recipes tailored to the Bradley smoker.

Before I forget, welcome to the Forum!

[vinnes]

Thank you very much for your help and your welcome to the forum.
Bill

[car54]

Kummok's smoked salmon is the best!

Brad

[Smoker John]

Welcome and congrats on the purchase