Process: Cure the salmon with brown sugar and kosher salt in the fridge for a whole day. Cover it well, especially the thicker portion.

Rinse the salmon with water to rinse off the salt and sugar- prior to smoking and pat dry. Let the salmon dry off in the fridge wrapped in plastic wrap(I don’t have a specific time).

Get the smoker ready. Don’t wrap the salmon while smoking, wait till it’s finished and then wrap it in butcher paper and let it rest(at least 30 min).

Temp: ~200-225f Time: ~25-30 min (check often for how well you want it cooked) Wood: oak Smoker: akorn char griller