I have some vac packed king salmon I need to get smoked. Is there anybody in the Seattle area that does that?

Jensens in Green uh..lake/wood...or Fischer's in Issy

+1 for Jensen in Greenhood

The place that Canyonman uses is good but i don't know the name.

Jensen's is garbage .

Go with Gerard & Dominique , I know they are not in Seattle (Woodinville) but you will not regret it.

Get a Big Cheif and do it yourself. It's not that difficult.

In a medium size cooler -
1 Gallon H20
1 cup salt
6 tablespoons garlic powder
6 tablespoons onion powder
2 cups brown sugar
1 cup caro corn syrup
2 ounces mapeline

Mix all that stuff up good. I sometimes will start with hot water to make sure everything gets in solution, then cool down with ice cubes (or frozen fish). I like to cut fish to skin in maybe 2 inch wide segments or even down to 1/4 strips off the skin for jerky (Chinerky!). Let stand for 24+ hours stirring occaisonally. Fire up the smoker, rack up the fish and stick them in there. Add smoke whenever you remember or whenever there ain't no smoke coming out. Smoke 'em til they are done.

WTf? Why disparage Jensens? They definitely are not garbage. To each his own. I personally know Dominique Place' and I know she has a good product too. They both will do you right, just tell them what you want for finished product.
Its a little bit 'o' work to smoke your own , but fun and worth it. You can get a Brinkman Charcoal/wood smoker @ Home Depot for around $40. Pretty easy to do. Makes excellent smoked anything for a meager investment. Just don't over do it on the wood smoke. A couple of cups full will make great product . Hickory, aldr , cherry, apple wood all work well. Cheers.

Had some jensens the other day, it was pretty good actually

+1

It was bound to happen.

Place was dirty and unsafe for RTE food.

http://www.foodsafetynews.com/2014/03/se...a/#.Uzg_UlcrGTM

What? No more props for jensens? Sounds like a GREAT place to get your fish smoked (and maybe your plumbing cleaned!) I guess that would be better then my 42 years of smoking fish background indeed. bob r