While it's way too warm, and will be way too warm until October at the earliest, to properly cold smoke fish or meat, I really wanted to try out the smokehouse. So eggs, tomatoes and salt it was.
I smoke 1 lb of salmon in my Bradley smoker. No prep, no brine, no special marinade. Just salt, pepper, Old Bay and lemon juice then 45 minutes in the smoker at 225. The result is juicy melt in your mouth salmon.
Built-in viewing window with internal light for cooking at all times during the day or night. Industry first remote control with temperature and time monitoring capability makes slow smoking easier than ever. Push-button digital temperature and time control panel.