The following recipe will guide you through the process of smoking salmon at 225 degrees Fahrenheit. This method is great for those who want to infuse their salmon with a deep, smoky flavor.
Rinse the salmon in cold water and pat dry with paper towels. Mix the salt, sugar, black pepper, and white vinegar in a bowl. Rub this mixture all over the salmon.
Soak the wood chips in water for at least 30 minutes.
Preheat your smoker to 225ºF degrees. If you use a charcoal smoker, put the wood chips in when you start the fire.
Place the salmon on the smoker grate, skin side down. Smoke for 3-4 hours, or until the internal temperature of the salmon reaches 145F degrees.
Remove from the smoker and let rest for 5 minutes before serving.