This looks like a candidate.
Cold Smoked Salmon Recipe
Use frozen salmon because it has lost some of it's moisture during the freezing process, and it will accept the Brine solution quicker.
1. Cut the Salmon filets into 3x6 inch pieces.
2.Prepare a brine solution of salt, brown sugar, and water. The salt to brown sugar ratio is 2:1. With 2.5 gallons of water, you will need 7 cups of salt, and 3.5 cups of brown sugar. The water will be about 80% salt, and to test if the water is salty enough, and egg should float.
3. Place the fish in the brine solution. Make sure the fish filets are completely submerged.
4. Refrigerate for 12-24 hours. If the filets are thin, the time will be shorter.
5. Before removing the fish from the brine solution, slice one filet open down the middle to see if the brine has fully penetrated it. If the brine has not fully penetrated the filet, place leave the rest in the solution for a little longer, and then test again.
6. When the filets are done, remove them from the solution and place under cold running water for 1 hour. 7. Place the filets on a cookie sheet, and refrigerate for 12 more hours. This will allow the salt to even out.
1. Place in a smoker at 70-85 degrees F for 12-16 hours. I use charcoal and add mesquite or hickory chips to produce the smoke.
2. When the fish are done, vacuum seal the filets and freeze for3 days for parasite control.
The Smoker King
About the author: Aaron Ralston, also known as The Smoker King
I take it this gadget fits right into your Webber kettle?