My preferred smoker is the Masterbuilt Gravity Series® 1050 Digital Charcoal Grill + Smoker.
Traeger also makes nice smokers.
Salmon: This recipe is for an entire filet of salmon. I mean one whole side of the fish, head to tail. Usually 3 - 4 pounds. I prefer to get the steel-head trout from Costco but Lucky's will sometimes have really good sales on salmon and the quality is good.
Note: My recipe controls the salt. I find commercial smoked salmon to be too salty. But if you get a really big filet then you could go up to 1/2 cup each for the salt and sugar. But it's personal taste and you'll have to do it a few times before you find your magic spot.
Ingredients
1 filet of salmon/steel-head, 3 - 4 pounds
1/3 cup sea salt or kosher salt
1/3 cup brown sugar
Recipe
1. Mix salt and brown sugar so they are well blended with no chunks.
2. Lay out 2 long strips of cling wrap. They should overlap on the long side.
3. Sprinkle 1/3 of the mix on the cling wrap. Spread out to cover the entire skin area of the fish.
4. Lay the fish on the mix, skin side down.
5. Evenly spread the rest of the mix over the flesh of the fish.
6. Wrap the cling wrap around the fish to form a seal so the mix doesn't fall out when you move the fish.
7. If you have a vacuum sealer then slip the whole thing into a sleeve and vacuum seal it. Then refrigerate over night. If you don't have a sealer the put the salmon on a baking tray. Then put another baking tray on top and load it up with some weight. It's going into the fridge so you can use leftover bowls, juices, whatever is in the fridge. Again, keep it over night.
8. Right before you're ready to smoke remove it from the plastic and wash off all the salt/sugar. Pat dry.
9. Most people say let it air dry in the fridge overnight again without any wrap. I find this step unnecessary and usually skip it.
10. Smoking. I hot smoke at 225F using cherry or apple wood or pellets, depending on your smoker type. Smoke for three hours. Remove and let cool to room temp. You can also refrigerate it. The cooler it get the firmer it gets.