http://www.princeofwalessportfishing.co ... salmon.htm
Like Ray G I also like to cut alder disks if the smoker will take them. Alder grows everywhere in the Pacific Northwest, which makes for a free supply of wood for the smoker. You can also cut disks from a cherry or apple tree if one is available. Alder seems to give the best flavor for salmon though.
I bought a new Masterbuilt smoker a few years back that only takes wood chips and not the disks, so I'm back to buying chips again. It's got digital temperature control that allows me to cold smoke salmon before finishing it at 170 degrees. I cold smoke at 130 degrees for about 60-90 minutes and then another hour or two at 170 to finish it. Kind of depends on what kind of fish it is as to how long I leave it in there.
Nicole and I put together a video a couple years ago that I should post on Outdoor Line video site. I'll dig around for it and try to load it up. Looking forward to seeing some more smoked salmon recipes on here
