Kent wrote:

> I've tried to smoke salmon a number of times, always unsuccessfully. With my
> equipment it's impossible to get room temperature smoke, and the salmon gets
> cooked.
>
> I received the following suggestion from a Norwegian lady at a local fish
> market. Make gravlax by curing the salmon simply with sugar and salt and
> seasonings you choose. Rub highly diluted liquid smoke.
>
> It works. I wonder if they do that in Norway?

I can recommend this unit. Once you get used to it
you'll use it for all kinds of stuff. Not just salmon,
cheese, et al.

http://www.bradleysmoker.com/smoke-g...th-adaptor.asp

One of my favorite things to do is to dry cure a hunk
of meat of any sort for a few weeks then hit it with some
cold smoke at the end. Like they say, you can't get this
kind of thing in stores.

I have used liquid smoke a few times in very small amounts
in bbq sauces and was happy with the results. Everything
else gets treated with the real thing.

--
Mort