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Characterising Spree Bar: an examination of the popularity, marketing and composition of a vaping device with a nicotine analogue across multiple data streams Richard J OConnor, Dongmei Li, Zidian Xie, Michelle K Page, Nicholas J Felicione, Liane M Schneller-Najm, Puhua Ye, Alivia Raczyk, Maansi Bansal-Travers, Maciej Lukasz Goniewicz Tobacco Control 12

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Traeger Smoked Salmon (Wet Brine or Dry Brine) Equipment Traeger Smoker/Pellet Grill (Other smoker/pellet grills: PitBoss, Masterbuilt, Big Green Egg, Camp Chef, Z Grills, Weber, Bradley, Horizon, etc.) Baking Sheet with Wire Rack Glass Baking Dish (or gallon plastic bag) Ingredients Smoked Salmon 2 lbs salmon filet (skin on) (whole filet or cut 4 8 oz filets, wild caught or farm raised) 1 bag wood pellets (alder, hickory, apple, cherry, mesquite) Smoked Salmon Brine cup honey cup white sugar or brown sugar cup kosher salt 2 cup water Smoked Salmon Basting Mixture 3 tablespoon honey or brown sugar (fully dissolved) 1 tablespoon water Instructions Smoked Salmon Brine and Basting Mixture Combine honey, sugar (or brown sugar), salt and water

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