Smokin'

I struggled with smoking meat for many years.  Too hot, too cold, too smokey, not enough smokey - it was a mess.

Then I stumbled on the secret:  the CookShack smoker.

Smoking angst done.

Put the stuff in the smoker, press the ON button and wait 6-7 hours.

Today was an example of that.  I smoked 6 lbs of salmon with hardly any effort.  I just brined the fish filets, patted them dry and put them in the smoker with some chunks of apple wood.  Six hours later the perfectly smoked and salted salmon came out to great acclaim.

I'll freeze them in small portions for future enjoyment.