Smoked Slamon

Before: The Labor Day weekend salmon. Alaskan Sockeye from the Kenai River.
De-rib and sprinkle liberally with sea salt.
Let meat achieve room temperature just before it goes on the smoker.

Remove from cookie sheet and place in the 'cool' part of the smoker.
Smoke over an Alder fire for 5+ hours.
Make sure to keep a constant temperature.
I like my heat right around 200 F with a light, lacy smoke from the Alder combustion.
Do not soak your wood in water before hand, let a small pile burn in the fire box. Add wood as needed (every 30 mins). You'll probably need a few beers for this process.
The Alder actually burning, instead of smoldering, will ensures a smooth smokey flavor, not bitter or ashy.

After: Alder smoked to perfection Kenai Sockeye.
Let cool, wrap in foil and refrigerate and/or enjoy.