Less Important Than the Wood Is the Process (though I Bet There's

lots of Alder around Modesto - it's the best wood for salmon, IMO).. Use 3 ounces Prague Powder #1 and 1 1/2 ounces kosher salt for each. gallon of brine. For sweetness, add a couple of ounces brown sugar,. molasses, or maple syrup. Seasonings: Powdered bay leaves, an. ounce of cracked peppercorns, and anything else that tickles your. fancy.. Spray the smoking racks and the skin side of the salmon with vegetable oil. Place skin side down on the racks and let them dry until the surface is "tacky" (the technical term is "let a pellicle form"). This can take up to 12 hours, but don't hurry it. This process takes place at room temperature. Preheat the smoker to a stable 120F. Put the salmon in the smoker with the vents wide open until its internal temperature is 105F. Raise temperature to 135F and start applying smoke. Smoke for 6 hours. Gradually raise the smoker temperature to 165 and keep it there until the internal temperature of the salmon is 145F. Remove from smoker and let it bloom at room temperature until the temperature of the salmon is below 100F. Then let it sit it the fridge overnight (like 6-8 hours) and it is ready to consume. Consume with joy, but serve it with a dark brown bread.