I wonder if I could put some of this tea in a marinade for my salmon? Instead of slaving over a hot smoker in the back yard, just bake it after it's soaked in the lapsang for a while.

I have a salmon in the freezer; when I'm ready to smoke it I'll have to take a tiny sacrificial section of it and test this theory. (Frozen salmon is marginal for smoking, but beggars can't always be choosers in land-locked cities. Fresh is always best!)

SRS