How to Make Bradley Smoker Salmon:

Here’s how to make this Bradley Smoked Salmon.

• Leave the skin on the Salmon. If your fillet is more than 1 inch thick, it makes ½ to 3/8 inch deep slashes parallel to its flesh, 2 to 3 inches apart and running along the rib.
• Cover the fish generously with Vegetable Oil. Sprinkle a copious amount of the mixture of white Sugar and Salt evenly on every fillet. Also, rub a decent amount of your desired spices over the fillet. Be sure to include the spices in the cut surfaces as well.
• Moderately sprinkle coarse Black Pepper on the fillet.
• Wrap two same-sized fillets (flesh-facing flesh) in a plastic bag or plastic wrap and place them inside a cooler. Cover the fillet and ensure no air enters the refrigerator for about 14 to 20 hours.

Smoking the Salmon:

• Remove fish from the mixture of white Sugar and Salt and put on the oiled racks of the grill, skin side down.
• Slightly rub the Salmon fillet to spread the residual mixture on the fillet evenly. Sprinkle some Parsley/Chive flakes as per taste.
• Place the oiled racks inside the Bradley Smoker.
• Turn on the Bradley Smoker at the lowest temperature, i.e., between 40°C to 60°C (100°F to120°F) for 1 to 2 hours.
• Raise the temperature to 70°C (140°F) for 2 to 4 hours.
• Finish at 80°C (175°F) for another 1 to 2 hours.