I've used a couple of different smokers with varying results.  In my opinion 
the Luhr-jensen little chief and big chief are the most economical and provide 
consistent results.  The little Chief is about $60 and the Big Chief is about 
$80 - 100.

I use a brine and soak it overnight or longer, up to 24 hours.

2 quarts water (bring 1 pint to a boil dissolve ingredients add rest of water 
to cool off brine)
1/3 cup non-iodized salt (kosher salt?) (Originally I used 1/2 cup of Salt but 
it was too salty for me.  Many of my friends use 1/2 cup or more)
1 cup or more of sugar


>From this point you can get creative try one or more of the following:

substitute 1/2 cup brown sugar for 1/2 cup of the sugar (I've used all brown 
sugar, up to 2 cups of sugars etc...)
add soy sauce / teriyaki sauce
add small amount of red pepper
Add ginger (Maryanne is optional, make sure Gilligan is nowhere to be found)

-----Original Message-----
From: Erika L. Walker-Arnold [mailto:[EMAIL PROTECTED]
Sent: Wednesday, November 10, 2004 9:04 AM
To: CF-Community
Subject: RE: Help!


This sounds yummy ... What kind of rack? Built out of what?
I LOOOOOOOOOVVVVVVVEEEEEEEEEE Smoked Salmon.
Would LOVE to make my own ...

Cheers,
Erika
-------------------------------------------------- 

>>| -----Original Message-----
>>| From: Larry C. Lyons 
>>| 
>>| well first you fillet the salmon. Then you build a rack about 5 or 6
>>| feet in height. Then light a fire under the rack, bank it so that it
>>| puts out a fair amount of smoke. Then carefully lay the 
>>| salmon fillets
>>| on top of the rack. Turn them over every few hours or so. After a
>>| while you have smoked salmon.




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