Wow. Great experiences. I've fished Roosevelt at least 50 times but have never been above Kettle Falls. I've caught 8 lb rainbows, 3 lb kokes and even Chinook salmon. Those make their way down the Spokane River from Lake Coeur DAlene in Idaho. And many Walleye. Try the Burbot there some time. Ugly fish but taste as good as walleye, some say better.

Sorry to hear about the accommodations. Having lived in Spokane I have fished all along that stretch of river. The walleye fishing can be fantastic at times. And rainbows a plenty closer to Fort Spokane area.

Spray the cooking racks with Canola oil. No stick.

I totally agree Kevin. Lots of people don't do it.

You should try it before you say that fishtail.

Brine should have salt. That's the preservative and the basis of smoking. The best smoke salmon I've ever had is the salmon candy from the Tuntutuliaks in Alaska. It's incredible. They strip it and large lay it on cedar Poles in smoke houses but it comes out as a jerky. You can leave it out on a table for a week and it won't go bad. They use it for subsistence on their hunts. It's pretty amazing. We don't get exposed to it here.

I use Orange tree word. I like the citrus smoke. Apple good too.

Fishtail. Easy and cheap is not better. I would do a blind taste test to decide any day. But that is simple for sure.

Not to brag but I've been told my smoked salmon is awesome. I insist on forming a pellicle on the salmon before smoking. Google it. It makes a world of difference. I do this at least for two hours before smoking and use a fan on the fish.
Brine:
3 quarts water (when I smoke I do a large batch in a big electric smoker)
1 cup kosher salt
2 1/2 cups dark brown sugar
1/2 cup Tang orange powder
12 oz 100% PURE maple syrup (not the cheap stuff)
Seasonings - I will use Cabelas salmon and trout seasoning or Creole if I want it spicier (my version of cajun smoked salmon).

Brine for minimum 12 hours. I do 24 for fat chinook slabs
Temperature - I increase temp as a I go. 105 for 2 hours, up to 135, up to 165, up to 180. Thats why I use electic smoker so I can control it. If you see a lot of white albumin releasing from the fish you are smoking too hot! A little is OK but too much and you are losing flavor. I baste extra maple syrup on the slabs about 3 times during the process. ENJOY!

It was yesterday, October 8th. Had pots in 65 to 80 feet.

Went crabbing ar Cornet Bay. 2 hour soak produced 10 excellent keepers using 4 pots. Surprised how hard and full of meat they are. Better shape then summer. And only 1 female in the bunch which is very strange. Usually get a shit load of little females. Beautiful day too.

Skagit river for pinks right at Memorial bridge at Mt. Vernon has been good for 2 weeks

Combat fishing on the Skagit in downtown Mt. Vernon. Fish are being caught.

JB Weld has always worked for me.

A lot of guys fo use a winch. I like the fun anc anticipation of hand pulling in the pots. Plus its a good physical workout!