First smoke tomorrow!

[Daveo]

Hi all!
Just got my BOS from Amazon yesterday,seasoned it,and am brining a salmon fillet right now.For my first effort I got a brine from Bass Pro,Hi Mountain brand.Also got the same brand poultry brine for later this week.It is a farmed skinless fillet from Costco(hey that's all I could find on short notice!)and I'm wondering,do you "fold under"the thin parts to avoid overcooking?Also,the pakage says soak for 24 hours.Think 12-14 will be long enough?

I have a pork loin in the freezer that I'm wanting to turn into Canadian bacon,but the chickens will be next,and maybe some nuts,and peppers,and garlic...

Fire bad....ah,but smoke GOOD!! 

[Tenpoint5]

Welcome Aboard Daveo!!

[tsquared]

DAveo--does your brine package suggest what thickness of fish fillets to use it on? If they do, then that should give you an idea of how long to do your salmon fillet. You may want to cut off the thinner tail tail portion and take it out earlier, as it may get too salty if left in they same length of time as the thicker part of the fillet. Good luck!
T2 

[FLBentRider]

W E L C O M E  to the Forum Daveo!

[Daveo]

Thanks all!
The salmon was awesome.I'll be doing that a lot.Next I'll try one of the recipes on the forum.

[Kummok]

Welcome Daveo! You smoked it, ate it, and lived to report it.....all in all, a successful smoke...Congrats!! 

[Caribou]

Daveo,
Glad to hear your first smoke went great!
Carolyn