Momma, another possibility is buying a Weber kettle grill ($25 for the smallest ones, about $50 for the medium) and using that as a smoker. Needed: charcoal briguettes, lighter fluid, appropriate wood chips. Use the smallest Weber and you could be in business for $35.
This is done outside. You put a small pile of charcoal briquettes to one side (8-10 for the medium smoker) and light them with the fluid. Meanwhile, soak some wood chips (hickory/mesquite/fruitwood) in water. When the coals are ready (covered in grey ash) put the food on one side (NOT over the coals) put the lid on and damp it down (slide the adjustable thingys covering the air holes down below and on the lid) to half-open. Cutting down on the oxygen makes the fire go slow, and most briquettes are good for at least an hour.
Wait.
Check every 45 min. or so, add more coals and chips if you want the fire to keep going/more smoke-flavor.
Salmon fillets take about 40 mins. by the way. |