'Smokin'

 

The smoking pipe with the finished smoked salmon overlaid.

"In between showers, I managed to smoke the salmon fillets I cured in salt earlier this week for 36 hours. After removing the salmon from the 'smoking pipe', I let it recover and air for 4 hours, before coating it in a glaze made from olive oil, peaty whiskey, honey and black pepper. Tomorrow, after a night in the fridge, it will be ready for eating. 

Many thanks to a random American blogger who provided the excellent tip to ensure the hardwood dust and pellets burn long and slow. " Remove the moisture from the hardwood dust and chips by giving them two minutes in a microwave prior to burning in the smoker". (Health and Safety warning to all - don't take his or my word for the safety of this process or the continued working of your microwave afterwards)