Our family lives on Bainbridge Island near Seattle, in the waters of Puget Sound, and we are accustomed to purchasing excellent fresh and smoked salmon. This recipe produces firm fleshed smoked salmon in the local tradition, as opposed to cold smoked lox. The results rank among the best we have tasted, and at a much lower price! Family rating: 4.5/5, David's rating: 5/5. Begin preparation 1 or 2 days in advance.

Salmon Filets, Fresh	Vegetable Oil
Brine For Fish, As Needed	Alder Wood Chunks
Pepper, Freshly Cracked (optional)	Apple Wood Chunks

Rinse filets thoroughly and place in an inert container (e.g. glass, plastic, or stainless steel). Make enough "Brine For Fish" to comfortably cover the filets. Pour brine over the fish, cover, and refrigerate overnight, 10 to 12 hours.

Remove fish from brine, drain, and lay skin side down on cooling racks in a shallow pan (to catch drips). Rinse and pat dry. Allow filets to air dry on racks in the refrigerator for several hours, until the surface of the fish is nearly or completely dry, and a light glaze develops. If desired, coat flesh side of filets with freshly cracked pepper (our favorite!). Apply oil liberally to grill and skin side of fish to prevent sticking.

Soak chunks of alder and apple wood in water to cover. Start a fire in the Kamado using lump charcoal and stabilize the temperature at 200 degrees F. Throw a few chunks of Alder and Apple wood on the fire (50/50 mix), and place a heat deflector (e.g. pizza stone) and drip pan on the lower rack. Arrange the fish, skin side down, on the main rack over the drip pan. If you have lots of fish, the upper rack may also be used. Close the Kamado and maintain the temperature at 150-200 degrees F. Every hour or so, throw some more wood chunks on the fire. Smoke fish 3 to 5 hours (depending on temperature of Kamado and thickness of fish), then remove to cooling racks. Wrap fish in plastic wrap, and refrigerate overnight. The texture of the fish will continue to improve for the first 24 hours of refrigeration.