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Going to smoke a big Salmon fillet. It's been marinating all night in Jack, pineapple orange juice, soy sauce and brown sugar. This will be a Sweet Bourbon Style Salmon. The wife has made this on the grill many times but this will be the first time I've cooked one in the smoker. I'm going to use apple and cherry wood, for sweet smoke. Sweet wood for sweet smoke. That's what the wife calls me, "Sweet Wood"!.
It's pretty hard not to throw some ribs on the smoker when I crank it up so I'm also doing two slabs of Spare Ribs. I'm going to use a Memphis style rub, using the Johnny Trigg method so when I wrap these ribs about 3hrs in there will be some habanero hot sauce in the wrap as well as the butter, honey and agave. Going to be sweet with some habanero heat.
Time to get with it
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