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So today was interesting to say the least. We got a new smoker! I went from a small electric with wood chips to a big boy one pretty much overnight. It was intimidating to say the least. I was tasked with smoking a giant salmon filet. I’ll be honest i was quiet apprehensive because I’ve never done it before and salmon isn’t exactly the cheapest fish in the sea and id say I’m a beginner to solo smoking things. I’ve salt cured it, Pan seared it, baked it but never smoked it myself. So in the back of my head I’m always telling myself do not over smoke this fish. You know that kind of smoke that you cant taste your food it taste like you’re sitting in the smoker eating it? The kind of smoke that you go out to restaurants just so its done right? That kind of smoke. Well fortunately for me none of that happened. I kept a close eye on my chimney openage, watch the thermometer, took some of what i already knew about salmon and a little blind luck and faith. It was a success! I will say this though I’ve never smoked cherries though or any fruit for that matter so I was kinda… well not kinda i was winging it and hoping for the best because at least it wasn’t salmon. My only recommendation would be to get them IN season because the smoker took the sweet right out of them I could only imagine had they been bitter to begin with. But all in all everything turned out great I’m excited for my future smoking endeavors. Stay tuned for that and if you try this recipe out let me know what you think.