Free: Contests & Raffles.
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.
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.