- 5 pounds salmon
- 2 cups brown sugar
- 1/4 cup honey
- 3/4 cup canning salt
- apple (wood)
- To one gallon water, add sugar, honey and salt. Use a plastic dish pan. Stir mixture until ingredients are dissolved. You now have brine. Put salmon into the brine and soak for 24 hours.
- Fill the fire dish of you smoker with charcoal and light. Wait until coals turn white with ash and then distribute coals so that vent hole in pan is open. Put water dish of smoker in place and fill to 2/3 full with brine (from salmon). Place first rack on top of water dish and fill with salmon (skin side down). Repeat with second grate in top brackets of smoker.
- Soak the apple wood chunks in water for at least 1 hour before hand. Add about 8 to 10 chunks to charcoal and let smoke. When smoke eases, add more apple wood, It is important to keep smoke occurring. If heat falls below medium range, add more charcoal. Do not lift cover of smoker during the smoking period because it will allow built up smoke to escape. Smoke for 3 1/2 hours. Remove with a pancake turner.