SALMON! Canning and Smoking question

[Hawgdawg]

I just brought home four silvers from Sekiu.  I freeze them immediately until I'm ready to smoke.  I prefer the cold smoking method since the salmon comes out like Nova Lox.  Never dry.  I thaw and then brine the filets in 50/50 kosher salt and brown sugar - add dill or whatever if you like.  Let that brine for up to 20hrs.  I did the silvers for 12 since they were thinner than a king.  Rinse, dry and let stand in the frig for a few hours to develop the pellicle - sticky on the outside.  Then cold smoke for 6-10 hours.  I'll post pics.

nice looking unit. Is that the first batch in that bad boy? No tempering? That thing is cleaner then the operating room at our local hospital!
I'm taking the pipe in the rock is your make up air. Is that rock plenum also your cook pot for your fire and smoke? so your fire is right under your racks? and you can cold smoke? Where does your smoke vent to. Through the door or gaps in siding. Just curious. Nice looking either way.

[Pygmy]

Hawgdawg, it's about my 7th cold smoking session since building it this spring.  I think the tempering would only come with hot smoking.  I'm using an Amazin' smoke tray for my cold smoking so far and keeping the temp as low below 74 degrees as I can which means this summer I'm smoking at night.  Yes, the pipe that's routed to the bottom of the rock base is make up air right now - in addition to the small gaps in the siding.  I'm still brainstorming a firebox out of a 10inch piece of stainless stove pipe that will be about 5-7 feet away and will tie into the pipe.  That way I hope to generate cold smoke and hot smoke using my firewood.  Plan is not to generate the hot smoke from within the smoker - not sure the cedar would hold up to such close/intense heat but I'm confident it can take the heat from a fire a few feet away.  It'll season up pretty quick then.  My vent is in the upper back of the roof with a 2.5inch pipe stuffed with chicken wire mesh to keep the critters out - same with the intake pipe.  A little smoke escapes through the sides but the draft is gentle and constant so the smoke works well so far.  First attempt so learning as I go. I'll post another pic that shows the pipe off the top-back.  Thanks for the positive comments.

[Blacklab]

Wonderful piece of paradise you have Pygmy      . Those amps are freakin great for cold smoking anything especially cheese. Grizzly I think has a single three ring propane adjustable burner. Might want to check them out. I think it would be very fire friendly with your rock base.

[Pygmy]

Wonderful piece of paradise you have Pygmy      . Those amps are freakin great for cold smoking anything especially cheese. Grizzly I think has a single three ring propane adjustable burner. Might want to check them out. I think it would be very fire friendly with your rock base.

Thanks Blacklab, I'll check it out.