How i smoke Salmon in the Green mountain grills pellet smoker

How i smoke Salmon in the Green mountain grills db.
first i dry brine the Salmon side with salt, paprika powder, garlic powder, and freshly ground blck pepper for a few hours in the fridge.
i somke the Salmon at 80C/175F until internal temp of 50C/122F you can choose the temp you like, but i prefer to take it at 50c/122f.
this took about 1,5h but it was a pretty smal fish.
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/ kamadobjorn
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