Directions

Preparation

1. Pat the salmon dry with paper towel.
2. Slather each filet with 2 TB of mustard.
3. Season salmon generously with your choice of seasoning.
4. Allow salmon to rest at room temperature while smoker preheats.
5. Line smoker drip tray with new aluminum foil.

Smoking Procedure

1. Preheat smoker to 180F on smoke mode with dampers 2/3 closed.
2. Place the salmon on racks, skin side down, and place in the smoker.
3. Insert a meat probe to monitor temperature.
4. Run for 1 hour.
5. Fill pan ¾ full with sawdust and dampen thoroughly with water.  Form mixture into a funnel shape and place on the heating element.
6. Smoke until internal temperature reaches 145F (2-3 hours).
7. Pull and rest for 10 minutes before serving or cooling completely.