"Salmon is traditionally cured before smoking. Lox is a cold smoked salmon, or possibly just a cured salmon. Hot smoked salmon is cooked in the traditional sense and therefore has more of a cooked fish texture. Smoked salmon is great mixed with cream cheese and lemon juice and served as a cold dip with crackers, fabulous on salads or sandwiches. If you are a wine drinker, smoked salmon is wonderful with a Pinot Noir. I had mine with a $10 Pinot Project Pinot Noir and the wine and the salmon sang!

 

Smoked salmon is a fabulous dish to prepare in your SmokinTex smoker - not many smokers out there can maintain a low temperature for an extended period of time, which is critical when smoking a delicate piece of fish."

 

 

Read the rest of this fabulous recipe here.

 

[Smoked Pepitas (pumpkin seeds) from our Smokin Chef Sandy.] "After carving our pumpkins, we decided to make some smoked pepitas by putting them in our SmokinTex smoker with a 1/2 oz of hickory wood for 40 min at 225�F.  

After they were smoked, I removed them from the smoker, tossed with 1 tbsp of olive oil (butter would be good too), salt, pepper, cumin and chile powder. I then put them in a 350�F oven for 15 min until golden. Yum!"