Smoke Salmon

I used the branches I trimmed from my plum tree recently to smoke the cured coho. I put the charcoal and the wood in a foil baking tray on one side of my Ducane and the salmon sit in the other end. After a couple of hours I set them up on the upper rack to ge hotter to finish in just under four hours. This is my first time smoking things and it is very good. It is a little more salty than I like but not overwhelming. The smoke is mild and sweet from the plum. And they certainly look pretty.