Starting this fall I have been smoking my salmon and steelhead without the skin. It seems to be turning out better than years past when I left the skin on the pieces of fish. I think this is because I can shorten the smoking time making the fish more moist.

The other thing I have done this year is to only use garlic powder and brown sugar for my second brine, eliminating onion powder. I heard from a friend of mine who is a chef that Italians don't think it is a good idea too mix together both onion and garlic in the same recipe. Any thoughts?

Todd