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[bentrod]

Ok, I bought a Bradley Smoker from a friend of mine.  I've used many different kinds in the past, but none as hi-tech as the Bradley.  I know that the salmon temp has to be 140 F to be done, but how long and at what temp do you normally smoke the fish?  Also, what are your preferences in wood, Alder, cherry, hickory, etc?

[Gillie]

http://www.bradleysmoker.com/recipes/index.htm

[dead head]

I have a Bradly smoker to there great.I think Alder is the best for salmon

[allwaysfishin]

me too, and deer sausage in the bradley is mmmmmmmmm   delicious.
i run it at 110 for salmon and smoke for 12 hours or so, depends how you like your smoked fish. 140 cooks it as fast as it smokes it, i want it to smoke longer before the meat is sealed up by cooking temp.
5pucks alder then 2 hickory, stacked that way throughout the smoking time, after 5 hours at 110, i stop adding pucks (glazing at this point is an option too)  and close the door for 2 hours, then after the 2 hours is up back to adding pucks. I like a drier smoked fish and this works great for me.