This blog post from back in 2009 details how Vince makes smoked salmon. We use a Cookshack Smoker, the Smokette SM009-2 that we bought in 2005. It is expensive (to me) but we have used that little smoker so very much through the years. A few years ago, we wanted more space and better cold smoking options so we bought the Cookshack Supermoker SM045. When I smoke bacon or buckboard bacon, it’s nice to be able to do a lot more at once, plus it’s fun to cold smoke cheese so we use the larger one occasionally for those things but for the most part, we still use the little Smokette the most.
If you don’t have a smoker and can keep a grill at a temp in the 200 degree range, that will work just fine too.
My preference for wood is cherry or apple. I think mesquite or hickory at too strong but that’s my opinion and you know what they say about those! 🙂