MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Home-Smoked Salmon
  Categories: Fish, Signature
       Yield: 8 servings
       1 lb Salmon fillets or steaks
            Alderwood chips
            Chimney Smoker
   This is a method rather than a recipe.  The key is to use alderwood, a
   hardwood found in the Pacific Northwest, as the smoking wood.  It is
   my understanding that in the PacNW, smokehouses and seafood grills
   use GREEN alder twigs, but such things aren't available on the East
   Ready a chimney smoker (I made one out of a galvanized trashcan
   several years ago, but they are currently cheaper to buy than to
   make!) with a small amount of coals while soaking the alderwood
   chips. When the coals are glowing hot, drain the water from the
   chips, place the chips on the hot coals, get the drip catcher and the
   grate in place, and put the salmon directly on the grate.  Close the
   lid and leave it alone for 6 to 12 hours! The fish will cook at 130
   to 140 degrees, and will probably flake when removed from the grate.
   This is of a different flavor and consistency than your normal
   perception of smoked salmon. The fish may be served directly in small
   dishes with a fresh lemon wedge and a quality toast as an appetizer,
   or it can be mixed with a little cream cheese, sour cream, and lemon
   juice as a spread.  Use your imagination!!!