Mix together ¾ cup of honey with ¼ cup of water for basting. Once the salmon is in the smoker, baste it every hour until it's done. Key tip: don't over smoke or you'll end up with jerky.

You can use a purpose-built smoker such as a Little Chief ($75), a Big Chief ($125), A digitally controlled Bradley ($500 to $600), a good barbecue grill ($400-$1,000) or a cardboard box ($0).

Dice up your carrots; I use baby carrots, celery ribs, onion, bell peppers, and potatoes. I typically use baby gold potatoes, but my store was out of those. Shred the leftover salmon you will use.

Salmon is smoked by one of two methods: hot-smoking or cold-smoking. Hot-smoking effectively 'cooks' the fish, because it's smoked over heat for six to 12 hours.

3. Remove galette from oven. Crack remaining 6 eggs, evenly spaced, across the exposed top. Sprinkle with salt and pepper. Bake at 425° until egg whites are set but yolks are still runny, 12 to ...

If you are using a kettle or other more primitive smoker, you will have a harder time keeping the temperatures consistent. Just be sure to get the temperature up to 160° in 2.5 hours and you will ...

Salmon is smoked by one of two methods: hot-smoking or cold-smoking. Hot-smoking effectively 'cooks' the fish, because it's smoked over heat for six to 12 hours.