Took the last smoker-load of salmon from the refrigerator smoker this morning. Fish looked great. About half of it was the frames – the backbone and meat left on it after filleting – from our sockeye dipnet trip. The rest were coho. I used the hotplate with a pan on top to smoke. For the last part of the process when you want to finish the cook I put in an electric fry pan from the Salvation Army and that seemed to be just the trick, and I didn’t have to finish the batch in the oven like I did the first time. –