The Writer - Smokes Salmon Along with the brisket, I'm smoking salmon. I brushed it with olive oil, soy sauce and brown sugar, then sprinkled salt, pepper and garlic. Then topped with orange slices. Again, I'm smoking this at 180F/82C. (2)This is a truncated preview of the original post. Press here to view the full post. Post Comment Receive notifications Add a comment...
