Some notes from the first time I used the smoker – I made smoked salmon. The result was awesome – I’ve made it a couple times since then, and am just dropping this here for future note.
I really just followed the instructions. I used Diamond Crystal Kosher salt, as he recommends – which, BTW, is probably going to become my goto salt. I used Costco salmon without the skin on – it worked perfectly. I brined in Ziploc bags – no problem. The whole thing came out perfectly. I think I only brined for a few hours, then dried for a few hours. Since then, I’ve brined and dried for longer, but this first batch of fish really needed no improvement.