A Great Lake Take Smoker Recipe

Author: Lon Foreman Canton, MI

Ingredients

Soak salmon in salt brine overnight in the refrigerator,
then rinse it off with fresh water.
Then, mix together the following ingredients and cover the salmon with olive oil,
and then the mixture.3-4 Lbs. Salmon
5 Tbs. brown sugar
½ tsp. dry mustard
1 Tbs. soy sauce
2 Tbs. lemon juice

Instructions

I use my Big Green Egg to smoke the Salmon at 225 degrees for approximately 1½ hours*.
I place the salmon skin side down on a round 18" fish grill then placed it on the regular wire grill.
I use BGE charcoal and 3 large handfuls of Alder chips that I soak in water for at least 1 hour.
I put the Alder chips on the hot charcoal just before putting the Salmon in the BGE and closing the top.
* Note: The cooking time may very depending on thickness of Salmon. Salmon will be firm when done.
All that is left to do is open up a few beers and some fresh crackers.