Smoking Celebration:return of the sync cord

I haven't blogged since August - the sync cord for my camera was lost - but now it is found!

In celebration I'm blogging about my smoked salmon.

A few days ago I filleted and deboned a couple of the salmon we got this summer.

I brined them overnight in a ziplock bag with a solution of brown sugar, salt and peppercorns.

Then, I set them up on a rack and let them sit overnight.
Over a period of two days I smoked them in my backyard barbeque.

I lit a few briquettes and threw woodchips on a bed of aluminium foil on the floor of the barbeque.

Then I put the rack of salmon on the top rung.

I sealed it up with an old bedsheet and a tarp.
Let it smoke for a couple of hours.

Ambrosia!!!