larsim

I smoke salmon regularly, using a deep roasting tin that I line with tinfoil. I sprinkle 4 teaspoons of tea leaves onto the foil and 1 teaspoon of sugar. Then I put a cake rack that I solely use for this onto the foil.
The rack is elevated a bit. I mix brown sugar with a tablespoon of rum and spread that over the salmon and leave it for 20 minutes. I then place the salmon onto the rack, sprinkle salt over it (sometimes also grated rind of a lime, some grated ginger and thinly sliced red chili) and then cover the tin tightly with foil to seal. I place the tin over my wok burner on my gas cooker and give it 5 or six minutes on a reasonably high flame depending on the thickness of the salmon.
I then turn the flame right down and give it another 12-15 minutes depending on the thickness of the fish. After that time I turn the gas off and leave the salmon, still covered, for at least 20 minutes or for much longer if I have the time.
The salmon is invariably lovely and moist. 

I smoke salmon regularly, using a deep roasting tin that I line with tinfoil. I sprinkle 4 teaspoons of tea leaves onto the foil and 1 teaspoon of sugar. Then I put a cake rack that I solely use for this onto the foil.
The rack is elevated a bit. I mix brown sugar with a tablespoon of rum and spread that over the salmon and leave it for 20 minutes. I then place the salmon onto the rack, sprinkle salt over it (sometimes also grated rind of a lime, some grated ginger and thinly sliced red chili) and then cover the tin tightly with foil to seal. I place the tin over my wok burner on my gas cooker and give it 5 or six minutes on a reasonably high flame depending on the thickness of the salmon.
I then turn the flame right down and give it another 12-15 minutes depending on the thickness of the fish. After that time I turn the gas off and leave the salmon, still covered, for at least 20 minutes or for much longer if I have the time.
The salmon is invariably lovely and moist. 

I smoke salmon regularly, using a deep roasting tin that I line with tinfoil. I sprinkle 4 teaspoons of tea leaves onto the foil and 1 teaspoon of sugar. Then I put a cake rack that I solely use for this onto the foil.
The rack is elevated a bit. I mix brown sugar with a tablespoon of rum and spread that over the salmon and leave it for 20 minutes. I then place the salmon onto the rack, sprinkle salt over it (sometimes also grated rind of a lime, some grated ginger and thinly sliced red chili) and then cover the tin tightly with foil to seal. I place the tin over my wok burner on my gas cooker and give it 5 or six minutes on a reasonably high flame depending on the thickness of the salmon.
I then turn the flame right down and give it another 12-15 minutes depending on the thickness of the fish. After that time I turn the gas off and leave the salmon, still covered, for at least 20 minutes or for much longer if I have the time.
The salmon is invariably lovely and moist. 

I smoke salmon regularly, using a deep roasting tin that I line with tinfoil. I sprinkle 4 teaspoons of tea leaves onto the foil and 1 teaspoon of sugar. Then I put a cake rack that I solely use for this onto the foil.
The rack is elevated a bit. I mix brown sugar with a tablespoon of rum and spread that over the salmon and leave it for 20 minutes. I then place the salmon onto the rack, sprinkle salt over it (sometimes also grated rind of a lime, some grated ginger and thinly sliced red chili) and then cover the tin tightly with foil to seal. I place the tin over my wok burner on my gas cooker and give it 5 or six minutes on a reasonably high flame depending on the thickness of the salmon.
I then turn the flame right down and give it another 12-15 minutes depending on the thickness of the fish. After that time I turn the gas off and leave the salmon, still covered, for at least 20 minutes or for much longer if I have the time.
The salmon is invariably lovely and moist. 

Jeez, @davostephens, you really have been browsing the old stuff on this site, haven’t you? That’s great though, I really enjoy seeing some of the old posts and some of the old contributors as well. I never did get into smoking fish, but might have to think about it again now.
Thanks for some of your other posts too mate. They have been interesting and useful. Look forward to seeing some of your trip reports from up there in fishing heaven.

Welcome pal:) I am new here too and excited to be the part of this community:)Slick platform, great community

It looks so yummy:)
My tailor recipe is very dependent on what ingredients are available at the time due to what part of Qld I find myself in.
Step 1 fillet tailor and slice fillets in half-length ways.
Step 2 (this is where it becomes very area dependent) insert 2 x ganged 7/0s attached to the line and drop over the side of the boat. If Brisbane based pull-up snapper if further north pulls up coral trout.
Step 3 fillet snapper or trout cover in egg and panko bread crumbs and shallow fry in a hot pan.
 Usually, I used the Stovetop smoker in the oven. I read the description, and reviews at https://thebarbec.com/. There are a lot of accessories and recipe content in it. I love this fish meat came out extremely juicy and smoky. My only problem is it’s a little small for a family of 3. Which is totally my fault. Thinking about getting another one or a larger one same brand. I hate grilling outside so this is perfect for me.

It looks so yummy:)
My tailor recipe is very dependent on what ingredients are available at the time due to what part of Qld I find myself in.
Step 1 fillet tailor and slice fillets in half-length ways.
Step 2 (this is where it becomes very area dependent) insert 2 x ganged 7/0s attached to the line and drop over the side of the boat. If Brisbane based pull-up snapper if further north pulls up coral trout.
Step 3 fillet snapper or trout cover in egg and panko bread crumbs and shallow fry in a hot pan.
 Usually, I used the Stovetop smoker in the oven. I read the description, and reviews at https://thebarbec.com/. There are a lot of accessories and recipe content in it. I love this fish meat came out extremely juicy and smoky. My only problem is it’s a little small for a family of 3. Which is totally my fault. Thinking about getting another one or a larger one same brand. I hate grilling outside so this is perfect for me.

It looks so yummy:)
My tailor recipe is very dependent on what ingredients are available at the time due to what part of Qld I find myself in.
Step 1 fillet tailor and slice fillets in half-length ways.
Step 2 (this is where it becomes very area dependent) insert 2 x ganged 7/0s attached to the line and drop over the side of the boat. If Brisbane based pull-up snapper if further north pulls up coral trout.
Step 3 fillet snapper or trout cover in egg and panko bread crumbs and shallow fry in a hot pan.
 Usually, I used the Stovetop smoker in the oven. I read the description, and reviews at https://thebarbec.com/. There are a lot of accessories and recipe content in it. I love this fish meat came out extremely juicy and smoky. My only problem is it’s a little small for a family of 3. Which is totally my fault. Thinking about getting another one or a larger one same brand. I hate grilling outside so this is perfect for me.