Brinkmann's simple smoked salmon recipe involves seasoning salmon steaks or whole salmon before placing the fish in the smoker with hot water and wood sticks. Add several pounds of charcoal if you are using a charcoal smoker.
To prepare fresh 1-inch-thick salmon steaks for the smoker, stir equal parts of melted butter and lemon juice together, and coat the steaks with this mixture. Scatter seasoned salt and dill all over the steaks. For electric smokers, pour 2 quarts of hot water into the water pan, and place 1 to 2 wood sticks into the smoker box. For charcoal smokers, pour 3 quarts of hot water into the water pan, and place 5 pounds of charcoal and 1 to 2 wood sticks in the firebox. Smoke the salmon steaks for one hour.
To smoke whole salmon, rub the exterior and the cavity of the salmon with dill and seasoned salt. Place 4 quarts of hot water, 8 pounds of charcoal and 2 wood sticks inside a charcoal smoker, and smoke the salmon for approximately four hours. If you are using an electric smoker, follow the same procedure, but omit the charcoal.
It is also easy to make smoked cheese with a Brinkmann smoker. Cheddar cheese, Colby cheese, Edam cheese, Swiss cheese and Monterey Jack cheese are examples of cheeses that are suitable for smoking. Add extra flavor to the final product by seasoning the cheese with caraway seeds, paprika or chili powder before placing it in the smoker.