Smoked Fish

Having acquired 1 1/2 pounds of salmon, the consensus was that it should be smoked. I made a brine for it, and let it sit for about 1 day.

 

 The fire in the smoker is made with apple wood, a very nice wood to smoke foods with.

 The brine sits below the fish, in a bowl right over the fire.

The whole thing gets closes up, and the smoking starts.








About 30 minutes later, we have fish smoked with apple wood.  I pulled off some Apple Wine which I started in late October, to have with it. Delicious.