It is funny that I sit here now and read through this thread. I just finished tasting my first BBQ CR springer filets. I am not a salmon/steelhead eater unless it is smoked and the look I got from Swanny today when I said I was going to smoke this springer was priceless. With that being said, I decided to give some a try. I have to say it is the first salmon that I actually enjoyed eating, that wasn't smoked. I am now debating if I should vacuum seal the rest of the filets or brine them up......