Smoked Salmon

This was a fun way to spend 4th of July, smokin salmon.  I don't have a smoker so I used my hibachi grill and well that did the trick and here is how...

What you will need:
4 pounds of Salmon (I used half of the Sock-eye we go fresh from the market)
3/4 cup salt
3/4 cup sugar
1/3 cup packed brown sugar
6 cups water
you might need some food grade pliers to take out any bones
4 cups smoking chips (I used Hickory but apple wood would be nice too)
lots of charcoal and lighter fluid

1. In a large container mix salt, sugars, and water until dissolved.  Add the salmon with the skin face up and the flesh in the brine.  You have two options you can leave this room temperature for 2 hours or refrigerate for 6 hours.

2.  After you have brined, rinse the fish and pat dry with paper towels.  Let rest for 30 minutes with the towels until the flesh starts to stick to your fingers.

2A.  While your fish is drying light up the grill, make sure to get it really hot so the coals will stay warm once you apply the chips.

2B.  Take and measure out the chips and place in a large bowl cover these with water.

3.  Once the coals have burned off all the lighter fluid and are all covered in white, now you will add a couple of handfuls of your wet chips to the coals.  Make sure your spread them out evenly.  Place the wrack on the grill and coat in oil.

4.  Place salmon on the grill and cover make sure that the vents in the grill cover are open so the coals can breath.  After about a half hour you will want to move around the hot coals and add more wood chips, this is a good time to pat the salmon dry again.  Check on the salmon ever 30-50 minutes.  And after 2 hours the salmon is done.