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Looks like my smoker is running! Had to plug up all the leaks in the firebox so the smoke chamber stays nice and cool. I must be cold smoking something since I'm going through a lot of work to keep the box under 100F

Let's take a look

Wow that's a lot of smoke.

Yup that's a nice sockeye salmon fillet sitting in the big smoke cloud. Needs to run like that about six hours too. But that's not half of it, I started making this Thursday morning. Packed the salmon in salt, sugar and spices before work Thursday and let it dry cure in the fridge for about 36 hours. Took it out Friday night, rinsed and let it rest until noon today at which time it went deep in the smoke.

My grill/smoker kinda sucks for higher temp BBQ - that side mounted fire box has a hard time getting the smoking chamber up past 200F. In the winter it has a hard time breaking 150F even. But with some cleverness and attention it's been pretty easy to keep it below 100F for cold smoking on a day like today - wet, cloudy and only about 50F outside. In the summer I'll have to settle for hot smoking (oh darn) but for another couple months I play around with cold smoking.

Don't worry I'll post another story when the salmon comes out of the smoker, I'll try to avoid eating all of it before I get a chance to take a picture...

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