Welcome to the forum Wouter.
I currently have several sides of salmon cold smoking in my Original Bradley Smoker. The salmon was cured with rock salt and molasses sugar, rinsed and allowed to sit for a while before a 4 hour oak smoke. It will be sliced and vacuum packed in time for Christmas Day.
The point is what type of salmon do you want to produce? I.e hot or cold smoked? What other things may you want to smoke and would that involve predominantly cold or hot smoking?
I am on my second original BS, do mostly cold smoking using the cold smoker attachment with a bit of hot smoking from time to time (I do have an Auber PID to improve temp control) and the original has proved perfect for my needs. However if I was doing mostly hot smoking I would think seriously about a digital version.
I have tried DIY food smoking which is fun but does lack the consistency of results, is more time and effort dependent and doesn’t have the ease of use of a Bradley or indeed other purpose built smokers.
Hopefully this will help you start to fine tune your thoughts as to which will be best to suite your needs?
