Really rotten weather and cold temperatures were in the forecast, so what’s guy supposed to do? Well, I had some fresh triploids in the fridge and some sockeye in the freezer, so I got the smoker set up. I used a dusting of Kosher salt over the fillets, then added a generous amount of brown sugar on top of that. I also sprinkled some basil over the fillets. I do this with each layer of fish that I place into a large crock, cover it, and put it in the refrigerator overnight. The next day I rinsed the fish and layed it in the trays, cut it into serving sizes, and let it dry for an hour or so. My wife bought me a Bradley smoker some years ago and that sure cuts down on the time it took in my old tin boxes, not that I didn’t produce some great smoked fish with them. I loaded the alder biscuits into the automatic feeder and got the smoker up to about 150 degrees. I removed the tray that had the smallest pieces, mostly tails, in three hours, and the rest right at four hours. My wife says it the best batch ever!