I met a guy in a parking lot this morning. He handed me a bag. I haven't tasted it yet, but he guarantees me it contains the best salmon he's smoked.
I'm working on a story about smoking salmon. I'm focusing on people who catch and smoke their own fish -- like Ted, the contractor who just handed me about 3 pounds of smoked silver salmon that he caught in the Puyallup River; and Vern, the retired school principal who yesterday gave me a frozen smoked fillet from a pink salmon he caught last year off Browns Point.
Are you like Ted and Vern? Do you wet brine or dry brine? Hot smoke or cold smoke? What's your smokehouse like?
E-mail me with your insights, tips and recipes for home-smoking salmon by this time next week. I may include some of them in my story. If you're particularly proud of your smokehouse -- maybe you rigged an old refrigerator or a Kenworth -- attach a photo.